Cultural Influence: A cozy soup with a hint of Middle Eastern flair, incorporating vermicelli, commonly used in Lebanese dishes
Primary Cooking Technique: Poaching, sautéing, and simmering
Suitable for: Dairy-free, protein-packed, and easily customizable with various vegetables
Dominant Flavor Profile: Creamy, savory broth with a subtle sweetness from the sautéed vegetables and fresh brightness from the parsley
Skill Level Required: Beginner-friendly
Step 1: Poach the Chicken
Place 1 chicken breast in a pot with water, peppercorns, bay leaves, and a halved onion. Simmer for 15-20 minutes until cooked. Shred the chicken and set aside, reserving the poaching broth for the soup.
Step 2: Sauté the Veggies
Heat olive oil in a large pot over medium-high heat. Sauté onion until translucent, then add minced garlic and cook for a minute. Add bell pepper and carrots, cooking for 10-15 minutes until softened and slightly caramelized.
Step 3: Incorporate the Spices and Flour
Add oregano, salt, and pepper to the vegetables, then stir in flour to coat. Pour in 6 cups of reserved chicken broth or water, stir well, and bring to a simmer. Cook for 15-20 minutes to meld flavors.
Step 4: Cook the Vermicelli
Add vermicelli to the simmering soup and cook for about 10 minutes, until tender but not mushy.
Step 5: Add the Shredded Chicken
Once the vermicelli is nearly cooked, add the shredded chicken and cook for another 10 minutes until warmed through.
Step 6: Finish with Fresh Parsley
Stir in chopped parsley just before serving for a fresh finish. Add a squeeze of lemon juice if desired. Ladle the soup into bowls and serve hot, with bread or on its own.