Chicken soup with vermicelli (tavuk suyu çorbası)
A lunch for one: 425 kcal with 33 g of protein, 46 g of carbs and 11 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Turkish
- 425 kcal
Nutrition per serving
425 kcalEnergy: 32% protein, 44% carbs, 24% fat
- 33 gProtein
- 46 gCarbs
- 11 gFat
Fiber 7 gSugar 7 gSodium 630 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Gluten, Dairy
Ingredients
For one serving.
- Chicken breast100 g
- Vermicelli (şehriye), dry30 g
- Carrot50 g
- Onion30 g
- Butter1½ tsp
- Lemon⅓ (20 g)
- Parsley5 g
- Whole wheat bread1 slice (40 g)
Method
- Put the chicken, onion and carrot in 700 ml water; simmer 20 minutes.
- Lift out the chicken; shred it and return it to the pot.
- Add the vermicelli and butter; cook 6 minutes.
- Season with salt; add the lemon and parsley and serve with the bread.
Make ahead
Make the broth ahead; add the vermicelli when reheating so it stays firm.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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