Chicken Soup with Processed Cheese, Chickpeas, and Vermicelli
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
This recipe uses chicken thighs on the bone. The separated bones can be used to make broth along with the meat, but they should be removed and discarded afterward. You can also use any boneless parts of the chicken. You may choose to omit the chickpeas or vermicelli or add just one, according to your taste. You can use canned processed cheese, but a regular cheese that needs to be grated is also an option. Fresh herbs that you love will add freshness and aroma to the soup. It is also important to remember that chickpeas and cheese have their own level of saltiness, so after adding them to the soup, you should taste it for salt and adjust or dilute with water if necessary.
Ingredients
- Chicken Thighs - 6 pieces
- Salad Potatoes - 3 pieces
- Carrot - 1 piece
- Sliced Processed Cheese - 1 can
- Chickpea - 1 can
- Herbs - to taste
- Bay leaf - 2 pieces
- "Five Pepper Blend" - a pinch
- Water - 3 qt
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Pour water into a pot and bring it to a boil, add salt and bay leaves.
Step 3
Add pepper.
Step 4
Remove the skin and bones and cut the meat into small pieces.
Step 5
Place the chicken into the boiling water and cook until partially done.
Step 6
Peel and wash the vegetables.
Step 7
Then cut them into cubes.
Step 8
Skim the foam from the broth.
Step 9
Add half a can of chickpeas along with the liquid to the broth.
Step 10
Next, add the carrot and potatoes to the broth.
Step 11
Mix everything together.
Step 12
Add the processed cheese, taste for salt.
Step 13
Add 1 handful of vermicelli, cook for 5–7 minutes.
Step 14
Finely chop the herbs and add them to the finished soup.
Step 15
Serve in portions, add more herbs, and present at the table.
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