Recipe shared with permission from “Soup for Syria: Recipes to Celebrate Our Shared Humanity,” Collected and Photographed by Barbara Massaad
SERVES 6-8
3 chicken legs, fat removed
1 large onion, roughly chopped
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Salt, to taste
2 zucchinis, finely chopped
2 carrots, finely chopped
1 tomato, finely chopped
4 to 5 tablespoons broken vermicelli
Juice of 1 to 2 lemons
1 small bunch parsley, roughly chopped
1. Place the chicken in a large pot with 8 cups (2 l) water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to simmer, and add the onion, cinnamon, allspice, and salt. Simmer gently until chicken is cooked, about 45 minutes. Continue to skim off the foam occasionally.
2. Lift the chicken from the broth and set aside to cool. Remove the bone, cartilage, and skin from the chicken and discard. Separate the meat into small pieces.
3. Add the chopped vegetables to the broth and cook until tender, about 25 minutes. Add the chicken pieces, vermicelli, and lemon juice. Adjust the seasoning and simmer for a few more minutes until the vermicelli is cooked al dente.
4. Serve steaming hot and topped with chopped parsley.
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