Iraqi Chicken Vermicelli Soup — Chicken Shorba Shaariyah
Iraqi vermicelli noodle soup with shredded chicken, tomato, and warm baharat in a rich golden broth, finished with parsley and a fresh lemon squeeze.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, carrot, celery, and tomato finely. Grate garlic. Chop parsley. Break vermicelli into 2cm pieces. Measure all spices, salt, tomato paste, and lemon juice into separate bowls.
Sear
Heat ghee in a 20cm saucepan over medium-high for 1 minute. Sear chicken thighs 3 minutes per side until lightly golden. Transfer to a plate.
Saute
Lower heat to medium, add diced onion, carrot, and celery. Cook 5 minutes until softened, stirring occasionally.
Bloom
Stir in garlic, baharat, cumin, turmeric, and Aleppo pepper; toast 30 seconds until fragrant. Add tomato paste, cook 1 minute, then stir in diced tomato and 0.5 tsp salt. Simmer 3 minutes until tomato softens.
Simmer
Return chicken to pan, pour in 1000ml hot water and remaining 0.5 tsp salt. Bring to gentle simmer, cover, cook on low 12–14 minutes until chicken juices run clear when pierced. Transfer chicken to a board, shred with two forks.
Build
Bring broth to steady simmer over medium heat. Add broken vermicelli, cook uncovered 5 minutes until tender. Return shredded chicken, warm through 1 minute. Remove from heat, stir in lemon juice.
Plate
Ladle shorba into bowls, scatter parsley over the top, and serve with a lemon wedge on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.