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Emirati Chicken Soup

Emirati Chicken Soup is a traditional Emirati recipe (from the United Arab Emirates) for a classic soup made from chicken stock, saffron, lemon juice and vermicelli. The full recipe is presented here and I hope you enjoy this classic Emirati version of: Emirati Chicken Soup.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesChicken RecipesUae Recipes


Ingredients:

Strained stock from the fried chicken Emirati style or fried camel recipes
5 tbsp rice flour
generous pinch of saffron
juice of one lemon
two Maggi chicken stock cubes (optional)
100g of vermicelli pasta, broken into pieces

Method:

Pour the stock from the fried chicken Emirati style or fried camel recipes into a large pot, bring to a boil and cook until reduced to about 1l (enough for four servings).

Mix water with the rice flour until you have a smooth watery slurry. Whisk this into the reduced chicken stock then add the saffron, lemon juice, stock cubes, and pasta. Stir well to combine then return to a boil then reduce the heat to low.

At this point, you can add 100g shredded chicken breast, 60g sweetcorn kernels and 50g of mixed, diced, vegetables if you want (but the soup works well without them).

Allow the soup to simmer for at least 10 minutes so the noodles can cook. Ladle into warmed soup bowls and serve.