Şehriyeli Tavuk Çorbası

Vermicelli Chicken Soup  

• 2 T. Oil (any cheap kind, doesn’t need to be olive oil)
• 1 ½ T. Butter
• 2 T. Flour
• 5-6 c. Chicken Broth
• Chicken, cooked and shredded (see step 1 in directions)
• ½ c. Vermicelli Noodles
• ½ tsp. Salt
• ½ tsp. Red Pepper Flakes
• Flat Leaf Parsley to garnish
• Lemon wedges

1. Boil your choice of Chicken in 5-6 cups of water. I prefer breast meat and find half of a large breast is enough meat for this soup. Remove the cooked meat from the broth so it cools enough to shred. Reserve the broth for later. (I like to add a bullion cube to enhance the flavor a bit.)
2. Place the Oil in a soup pot over medium heat.
3. Add the Butter and stir until melted and bubbly.
4. Use a wire whisk to stir as you sprinkle in the Flour. Continue stirring to prevent clumps and heat until bubbly for a few minutes.
5. Gently pour in the Chicken Broth and continue to whisk until smooth.
6. Add the cooked Chicken pieces and heat until boiling.
7. Stir in Vermicelli Noodles so they don’t clump together. Cook until noodles are tender (about 7 minutes).
8. Add Salt & Red Pepper; stir well.
9. Serve immediately while hot. If desired, top with chopped Parsley and alongside Lemon wedges.