How to Prepare Yummy Chicken and vermicelli soup – shorbet djej

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Chicken and vermicelli soup - shorbet djej

Before you jump to Chicken and vermicelli soup – shorbet djej recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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You can obtain results without needing to remove foods from your diet or make substantial changes immediately. It’s not a bad idea if you wish to make considerable changes, but the most important thing is to bit by bit switch to making healthier eating selections. As you get accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than you did. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.

Obviously, it’s not difficult to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chicken and vermicelli soup – shorbet djej recipe. To cook chicken and vermicelli soup – shorbet djej you only need 10 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Chicken and vermicelli soup – shorbet djej:

  1. Provide 4 of skinless chicken thighs, cleaned.
  2. Provide 1/4 cup of vermicelli.
  3. Prepare 1 of medium onion.
  4. Take 2 of cinnamon sticks.
  5. You need 2 tablespoons of lemon juice.
  6. Prepare 3 of bay leaves.
  7. Prepare 1/2 teaspoon of white pepper.
  8. Get 1/2 teaspoon of nutmeg powder.
  9. You need 1 teaspoon of salt.
  10. You need 2 tablespoons of vegetable oil, for frying.

Instructions to make Chicken and vermicelli soup – shorbet djej:

  1. In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min..
  2. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely..
  3. Cook for 25 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes)..
  4. Strain the chicken broth into a cooking pot. Make sure you remove the cinnamon sticks, bay leaves, and the onion. Remove bones from chicken; cut the chicken into small pieces and add them to the broth..
  5. Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup..

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