Turkish vermicelli gets toasted in oil first—this 600-year-old technique prevents mushy noodles and adds nutty depth.
Chicken Soup with Noodles
Warm up your soul with this delightful chicken noodle soup, brimming with tender chicken, vibrant veggies, and perfectly cooked noodles. Infused with aromatic herbs and a splash of lemon for brightness, this comforting bowl is your go-to remedy for chilly days. Dive into a bowl of happiness—it's time to savor the season!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Turkish tavuk çorbası traces back to Ottoman palace kitchens where Byzantine Greek avgolemono met Central Asian noodle traditions—when Mehmed II conquered Constantinople in 1453, his cooks merged the conquered city's egg-lemon soups with nomadic vermicelli techniques, creating this hybrid that's been warming Turkish souls for six centuries while completely baffling food historians who can't decide if it's European comfort or Asian sustenance.
Regional Twist
In Istanbul's Beyoğlu district, they double the vermicelli and add crumbled feta cheese with the parsley, turning this simple soup into a proper meal that locals swear cures hangovers better than any greasy breakfast.
📝 Ingredients
Shopping List
- 2 pieces carrots
- 2 pieces chicken thighs
- 1 handful parsley
Pantry Items
Amounts also listed in instructions below
- chicken broth (to taste)
- flour (to taste)
- garlic (to taste)
- lemon juice (to taste)
- onion (to taste)
- red bell pepper (to taste)
- spices (to taste)
- vegetable oil (to taste)
- 4 tablespoons (59 ml) vermicelli
👨🍳 Instructions
- 1
Boil the chicken thighs and optionally a piece of chicken breast in salted water over low heat. The chicken should be covered with plenty of water. For a more flavorful broth, you can also add the peels of the onion and carrot.
- 2
Once the chicken is cooked, let it cool slightly, then shred the meat from the bones.
- 3
In a pot, heat the oil and sauté the diced onion. Then add the bell pepper and grated carrot, and sauté for a short time.
- 4
Add the flour and lightly sauté it. Then pour in the chicken broth and mix well. If you prefer a soupier consistency, you can add more broth or water.
- 5
When the soup starts to boil, add the shredded chicken, vermicelli, grated garlic, salt, black pepper, and a bit of turmeric. Cover the pot and cook for about 10-15 minutes until the vermicelli is soft.
- 6
Finally, add the chopped parsley and a bit of lemon juice. If the soup thickens over time, you can thin it out with some chicken broth or hot water.
💡 Pro Tips
- ✓Simmer chicken thighs at 180-185°F for 45-60 minutes instead of boiling to extract maximum collagen without denaturing proteins, creating a richer, more gelatinous broth.technique180-185°F for 45-60 minutes
- ✓Create a blonde roux by cooking flour in oil for 2-3 minutes at medium heat until it smells nutty - this eliminates raw flour taste and provides better thickening power than raw flour.technique2-3 minutes at medium heat
- ✓Add vermicelli during the last 8-10 minutes of cooking time since pasta continues cooking in hot broth and will become mushy if overcooked, absorbing excess liquid.timing8-10 minutes
- ✓Reserve 1 cup of starchy pasta cooking water before draining vermicelli separately, then add to soup - the starch acts as a natural thickener and prevents noodles from breaking down.technique1 cup pasta water
- ✓Add fresh parsley and lemon juice off heat or after removing from burner because vitamin C degrades rapidly above 160°F and volatile oils in parsley dissipate with prolonged heat exposure.timing160°F threshold
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Turkish vermicelli gets toasted in oil first—this 600-year-old technique prevents mushy noodles and adds nutty depth.
Chicken Soup with Noodles
Warm up your soul with this delightful chicken noodle soup, brimming with tender chicken, vibrant veggies, and perfectly cooked noodles. Infused with aromatic herbs and a splash of lemon for brightness, this comforting bowl is your go-to remedy for chilly days. Dive into a bowl of happiness—it's time to savor the season!
The Story
This Turkish tavuk çorbası traces back to Ottoman palace kitchens where Byzantine Greek avgolemono met Central Asian noodle traditions—when Mehmed II conquered Constantinople in 1453, his cooks merged the conquered city's egg-lemon soups with nomadic vermicelli techniques, creating this hybrid that's been warming Turkish souls for six centuries while completely baffling food historians who can't decide if it's European comfort or Asian sustenance.
Regional Twist
In Istanbul's Beyoğlu district, they double the vermicelli and add crumbled feta cheese with the parsley, turning this simple soup into a proper meal that locals swear cures hangovers better than any greasy breakfast.
📝 Ingredients
Shopping List
- 2 pieces carrots
- 2 pieces chicken thighs
- 1 handful parsley
Pantry Items
Amounts also listed in instructions below
- chicken broth (to taste)
- flour (to taste)
- garlic (to taste)
- lemon juice (to taste)
- onion (to taste)
- red bell pepper (to taste)
- spices (to taste)
- vegetable oil (to taste)
- 4 tablespoons (59 ml) vermicelli
👨🍳 Instructions
- 1
Boil the chicken thighs and optionally a piece of chicken breast in salted water over low heat. The chicken should be covered with plenty of water. For a more flavorful broth, you can also add the peels of the onion and carrot.
- 2
Once the chicken is cooked, let it cool slightly, then shred the meat from the bones.
- 3
In a pot, heat the oil and sauté the diced onion. Then add the bell pepper and grated carrot, and sauté for a short time.
- 4
Add the flour and lightly sauté it. Then pour in the chicken broth and mix well. If you prefer a soupier consistency, you can add more broth or water.
- 5
When the soup starts to boil, add the shredded chicken, vermicelli, grated garlic, salt, black pepper, and a bit of turmeric. Cover the pot and cook for about 10-15 minutes until the vermicelli is soft.
- 6
Finally, add the chopped parsley and a bit of lemon juice. If the soup thickens over time, you can thin it out with some chicken broth or hot water.
💡 Pro Tips
- ✓Simmer chicken thighs at 180-185°F for 45-60 minutes instead of boiling to extract maximum collagen without denaturing proteins, creating a richer, more gelatinous broth.technique180-185°F for 45-60 minutes
- ✓Create a blonde roux by cooking flour in oil for 2-3 minutes at medium heat until it smells nutty - this eliminates raw flour taste and provides better thickening power than raw flour.technique2-3 minutes at medium heat
- ✓Add vermicelli during the last 8-10 minutes of cooking time since pasta continues cooking in hot broth and will become mushy if overcooked, absorbing excess liquid.timing8-10 minutes
- ✓Reserve 1 cup of starchy pasta cooking water before draining vermicelli separately, then add to soup - the starch acts as a natural thickener and prevents noodles from breaking down.technique1 cup pasta water
- ✓Add fresh parsley and lemon juice off heat or after removing from burner because vitamin C degrades rapidly above 160°F and volatile oils in parsley dissipate with prolonged heat exposure.timing160°F threshold