Lebanese Chicken Noodle Soup
Ed has been cooking for family and friends since he was 25 years old.
I originally found this recipe researching Lebanese foods. The original version had long-simmered chicken breast and its broth. I used a whole pre roasted chicken and purchased broth to bring more flavor and speed up the process.
Ingredients
- 5 ml (1 teaspoon) olive oil
- .5 kilogram (1 pound) fideo or broken angel hair pasta, divided in two
- 2.3 liters (2 1/2 quarts) chicken broth
- 3 bay leaves
- 2.5 ml (1/2 teaspoon) salt, or as needed
- 4 ml (3/4 teaspoon) ground cardamom
- 4 ml (3/4 teaspoon) ground cloves
- 4 ml (3/4 teaspoon) ground cinnamon
- 1 whole chicken, cooked, meat removed from the bone and shredded
- 118 ml (1/2 cup) chopped parsley
- Fried sliced garlic cloves, for garnish
Preparation
- In a wide soup pot, heat the olive oil and saute half of the fideo or broken angel hair pasta until brown.
2. Add chicken broth and remaining half of pasta that has not been browned. Add bay leaves, salt, cardamom, clove, and cinnamon. Bring to a boil and cook until the pasta is al dente, 3-4 minutes or as needed.
3. Add the cooked, shredded chicken and chopped parsley. Adjust salt to taste. Serve topped with slices of fried garlic.
Ed Maxwell
Ed has been cooking for family and friends since he was 25 years old. He has put an effort into improving his skills since recovering from a liver transplant and retiring 5 years ago. He loves all cuisines and enjoys researching them and finding new flavors.
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