This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Seafood and Sausage Gumbo.
The parsnips and lemon give this soup a slight twist on the traditional chicken soup. Whenever anyone gets a cold, I make them this soup.
- 2 tablespoons oil
- 1 tablespoon butter
- 1 onion chopped
- 2 boneless chicken breasts, chopped to bite size pieces
- flour for dusting
- 2 carrots, chopped
- 1 parsnip, chopped
- 6 cups chicken stock
- 1 organic cinnamon sticks
- a good pinch organic ground paprika
- a pinch of organic saffron
- juice of 1/2 lemon
- 2 teaspoons dried parsley
- 2 tablespoons chopped fresh cilantro
- 5 ounces vermicelli
- fine sea salt and freshly ground black pepper
- heat oil and butter in pan, add onion and saute for 3-4 minutes over medium heat.
- add flour with some salt and pepper to a Tupperware container. add chicken pieces and shake till coated.
- add chicken to onions and saute slowly until evenly browned, 5-6 minutes, remove from pot.
- add carrots and parsnips to the pot and cook over low heat 3-4 minutes
- add stock, cinnamon stick, and paprika
- bring soup to a boil. reduce heat, cover and simmer for 1 hour till veggies are tender.
- blend saffron with 2 tablespoons boiling water. in a separate bowl, beat eggyolks with lemon juice and add cilanto and parsley.
- when saffron water has cooled, stir into egg and lemon mixture.
- when veggies are tender, increase heat and stir in vermicelli, cook for 5-6 minutes.
- when vermicelli is cooked, stir in chicken onion mixture and teh egg, lemon and saffron mixture. Cook over low heat for 2 minutes, stirring constantly.
- remove cinnamon stick, add salt and pepper to taste.