Vermicelli Chicken Soup with Lemon & Dill

Vermicelli Chicken Soup with Lemon & Dill

Ingredients

  • ½ cup CEREN Roasted Vermicelli
  • 200 g chicken breast or thighs
  • 1 onion, halved
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 1.5 liters water or chicken broth
  • Juice of ½ lemon
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper, to taste

Instructions

Make broth: In a large pot, simmer chicken, onion, carrot, celery, bay leaf, and water/broth for 30–40 minutes until chicken is cooked. Remove chicken, shred, and strain broth.

Cook vermicelli: Return strained broth to the pot. Add CEREN Roasted Vermicelli and simmer for 7–8 minutes until tender.

Finish soup: Add shredded chicken back in, squeeze in lemon juice, season with salt & pepper, stir in fresh dill.

Serve: Hot and fragrant, with bread or bazlama on the side.

👉 A hearty, zesty soup where roasted vermicelli gives extra body and comfort.