Middle Eastern · Dinner
Noodle and Herb Soup
A brothy Middle Eastern noodle soup built on toasted vermicelli, cannellini beans and shredded chicken breast in a cumin- and turmeric-scented broth finished with lemon, parsley and dill. Chickpeas add body and protein, while a swirl of yogurt on top brings tang against the warm spice base.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
553Calories
51.2gProtein
14.8gFat
51.4gCarbs
8.3gSugar
10.1gFiber
913mgSodium
107mgChol
3.4gSat Fat
1315mgPotassium
226mgCalcium
4.8mgIron
0.3mcgVitamin B12
19mgVitamin C
Goes well with
Lebanese Red Wine
local
Turkish Ayran
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Poach the chicken breast in simmering water over medium heat for 12 minutes until opaque, then shred with forks once cool.
2
Sauté
Warm olive oil in a medium pot over medium heat, add the onion and garlic, cook 3 to 4 minutes until soft and translucent.
3
Bloom
Stir cumin and turmeric into the pot and cook 30 seconds over medium heat until fragrant, coating the onion in yellow.
4
Simmer
Pour in chicken stock, add cannellini beans and chickpeas, and simmer over medium heat for 8 minutes until heated through.
5
Boil
Add vermicelli to the simmering pot and cook 4 to 5 minutes over medium heat until tender, stirring occasionally to prevent clumping.
6
Finish
Stir in shredded chicken, lemon juice, parsley, dill, salt and black pepper, warming 1 minute over low heat until herbs brighten.
7
Plate
Ladle soup into a bowl and top with a spoonful of plain yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz480g chicken breast
- 2/3 cup60g, about half a 15oz can, drained cannellini beans
- 2/3 cup60g, about half a 15oz can, drained chickpeas
- 2 oz56g dry vermicelli noodles
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground turmeric
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp olive oil
- 3 cups720ml chicken stock
- 2 tbsp2 tbsp lemon juice
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp dill
- 1/2 cup120g plain yogurt, for serving
- salt, to taste
