Chicken and Vermicelli Soup with Egg and Lemon Recipe

1. 1

   To make the soup, place the onion in a sieve.

2. 2

   Press lightly with the back of a spoon and leave to drain for 5 minutes or so, discarding the juice.

3. 3

   Heat the oil and butter in large, heavy-based saucepan, then saute the onion over a low heat for 3 minutes.

4. 4

   Add the chile and saute for another minute.

5. 5

   Roughly break up the vermicelli noodles and add them to the pan with the chicken stock and simmer gently for 10 minutes.

6. 6

   Cut the chicken breast into 1/4-inch dice and add to the pan, stirring gently over a very low heat for a minute.

7. 7

   In a small mixing bowl, whisk the egg yolks with the lemon juice.

8. 8

   Ladle a spoonful of the hot soup into the egg mixture and whisk gently.

9. 9

   Pour this back into the barely simmering soup, whisking continuously.

10. 10

    Cook at a bare simmer, whisking gently, until the soup starts to thicken.

11. 11

    Be sure not to let the soup boil or the mixture will curdle.

12. 12

    When the soup has thickened, add the paprika and season generously with salt and pepper.

13. 13

    Stir in the parsley, then ladle the soup into warmed bowls and serve with hot buttered toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.