Chicken Vermicelli Soup (Chorba de Poulet)

Ingredients

• 1 kg (2.2 lb)chicken pieces
• 1onion
• 1 tspturmeric
• 1 tspginger
• 2carrots
• 80 g (3 oz)vermicelli
• 1 handfulparsley and cilantro, chopped
• 1lemon
• 1 1/2 tspsalt

Method

1. In a large pot, place 1 kg (2.2 lb) of chicken pieces and 1 roughly chopped onion. Pour in enough water to cover the chicken completely, ensuring the pieces are submerged. Bring the pot to a gentle boil over medium-high heat. As the water heats, you'll notice foam rising to the surface; skim this off with a spoon to keep the broth clear.
2. Once the broth is clear, add 1 teaspoon of turmeric, 1 teaspoon of ginger, 2 peeled and sliced carrots, and 1 1/2 teaspoons of salt. Stir gently to combine the spices and distribute them evenly. Reduce the heat to low, allowing the soup to simmer. You will know it's ready for the next step when the chicken is tender and the broth is fragrant with the spices, approximately 35 minutes.
3. Carefully lift the chicken pieces out of the pot and place them on a cutting board. Allow them to cool slightly until they are comfortable to handle. Shred the meat using two forks or your fingers, discarding any bones and skin. Return the shredded chicken to the pot, stirring to incorporate it back into the soup.
4. Add 80 g (3 oz) of vermicelli to the pot. Stir gently to ensure the vermicelli is submerged in the broth. Cook for about 8 minutes, stirring occasionally, until the vermicelli is tender and has absorbed some of the flavorful broth.
5. Finish the soup by adding a handful of chopped parsley and cilantro. Squeeze the juice of 1 lemon into the pot, stirring to combine. Taste the soup and adjust the seasoning if necessary. Serve hot, enjoying the bright, herbal notes and the comforting warmth of the broth.