Delicious Chicken Soup

وسام الحجيجChef

Ingredients

• 4 chicken thighs, skinless
  4 thighs
• 1 medium onion, peeled
  1 onion
• 1/4 cup vermicelli
  0.3 cup
• 2 cinnamon sticks
  2 stick
• 3 bay leaves
  3 leaves
• 1/2 teaspoon white pepper
  0.5 teaspoon
• 2 tablespoons vegetable oil
  2 tablespoon
• 1/2 teaspoon nutmeg, grated
  0.5 teaspoon
• Juice of 1/2 lemon
  0.5 lemon
• Salt to taste
  0

Steps

1. 1

   Sauté the chicken thighs in 2 tablespoons of vegetable oil in a pressure cooker over high heat for 3 minutes, then add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, salt, and 2 liters of water.

   Required Tools:

   Pressure Cooker

   3 min
2. 2

   Seal the pot and place it over high heat. When steam starts to escape, let it cook for 25 minutes, then remove from heat and allow the steam to escape completely before opening.

   25 min
3. 3

   Strain the chicken broth into a deep pot. Make sure to remove the cinnamon sticks, bay leaves, and onion. Remove the bones from the chicken thighs and then add the chicken pieces to the broth.

   Required Tools:

   🍳

   Deep Pot

   5 min
4. 4

   Place the pot over medium heat and add the lemon juice and vermicelli, adjusting the salt to taste. Allow the contents of the pot to boil for 5 minutes before removing from heat.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags