Chicken Soup

I experimented with this soup during Ramadan 2008 and came up with a soup that has a very rich taste, and silky texture. It is absolutely delicious. Other ingredients can easily be added to it such as corn, diced chicken breast, mixed vegetables, or vermicelli noodles. The stock for this soup comes from the Fried Chicken Emirati Style and Yellow Rice recipes.

Chicken Soup

Strained stock from the above two recipes
5 tablespoons oatmeal
generous pinch of saffron
juice of one lemon
two Maggi chicken stock cubes (optional)
one cup of vermicelli noodles

The stock that you will have from the Yellow Rice recipe will fill a huge pot. Boil the stock until it reduces to half a pot.

Put the oatmeal in grinder to turn it into a powder. Add water to the oatmeal and stir until there are no longer any lumps. It should be smooth and watery. Add this to the chicken stock and stir with a large whisk.

Add the saffron, lemon juice, stock cubes, and noodles (optional but I like to add it). Stir well. Bring to a boil and then turn the fire to low.

At this point, you can feel free to add a cup of diced chicken breast, 1/2 a cup of corn, or 1/2 a cup of mixed vegetables.

Let simmer for at least 10 minutes so the noodles can cook.

That’s it! Very easy and very tasty. I hope that you enjoy it.


One response to “Chicken Soup

  1. Yummy I like chicken soup a lot. Sounds like you could enjoy my recipe. You can check it out here:

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