Chicken and Vermicelli Broth
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 2 skinless Chicken breasts (cut into 2cm cubes)
- 1 large Zucchini (diced)
- 2 medium carrots (peeled and chopped)
- 2 large potatoes (peeled and diced)
- 1 Leek (split in half finely sliced and washed)
- 1 cup canned chickpeas (drained)
- 1 Tbsp parsley (roughly chopped)
- 6 cups hot chicken stock
- 1 pinch ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp paprika
- 3 ½ ozs Vermicelli
- ½ lemon (juiced)
- salt
- peppers
- cilantro
Preparation steps
1.
Heat the olive oil in a large casserole dish over a medium heat. Sweat the leak with a little seasoning for 6-7 minutes, stirring occasionally, until soft and turning translucent.
2.
Add the carrot, potato and chickpeas, stirring well. Stir in the cayenne pepper, paprika, and cinnamon.
3.
Pour in the stock and bring to the boil.
4.
Reduce the heat to a simmer and cook for 10 minutes.
5.
Add the chicken, courgette and vermicelli at this point and simmer for a further 10 minutes until the chicken is cooked through and the vermicelli is tender.
6.
Stir in the chopped parsley, then adjust the seasoning to taste using lemon juice, salt and pepper.
7.
Spoon into to a serving bowl and garnish with a sprig of coriander on the side.
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