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6 Serves
113 Mins
In a large stock pot, heat the olive oil over medium heat.
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FrenchVitamin E
2 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
80 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
411 mg / 1,250 mgPotassium
402 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
355 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Add the diced onion and minced garlic to the pot, sautéing until softened and fragrant.
Add the chicken pieces and cinnamon stick, searing the meat lightly on all sides.
Pour in the chicken broth and bring to a gentle boil, then reduce heat to low and simmer to develop the flavors.
Stir in the vermicelli pasta and cook until tender.
In a small bowl, whisk the egg yolks with lemon juice and a ladle of hot broth, then slowly incorporate this mixture into the soup to thicken it without curdling.
Season with salt and black pepper to taste, garnish with fresh parsley, and serve immediately.
26
g53
g41
g
French
Algerian