Soups
Chicken Noodle Soup (Şehriyeli Tavuk Çorbası)
Ingredients
- 1.2 lt. (2 pts.) chicken stock (made with
- bones from your chicken roast)
- 850 ml. (1½ pts.) water
- 1 heaped tsp. vegetable stock powder
- 1 tsp. tomato purée
- 2 small tomatoes, deseeded & chopped small
- 2 tbsp. parsley, finely chopped
- 2 heaped tbsp. cooked chicken (diced small)
- Salt
- Freshly ground black pepper
- 50 gr. (2 oz.) noodles*
- Juice of ½ lemon
- * if you can’t find noodles, break up fine angel hair
- spaghetti into 2 cm. (¾") lengths
Method
1
Pour the chicken stock and water into a large pan. Add the stock powder, tomato purée, chopped tomatoes, finely chopped parsley, chicken pieces and seasoning. Sir together well and bring to the boil.
2
When the stock is boiling, add the noodles. Boil gently until they are cooked – about 15-20 minutes.
3
Stir in the juice of ½ lemon and simmer a couple of minutes more. Leave to rest for 10-15 minutes – when the noodles will swell nicely.
4
Serve with a wedge of lemon but make sure there is plenty of fresh, crusty bread!
