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Healthy eating encourages a feeling of wellness. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy ones plays a part in a more balanced feeling. A salad allows us to feel better than a piece of pizza (physically in any case). Sometimes it’s difficult to find healthier foods for snacks between meals. Shopping for snack foods can be a challenge because you have a great number of options. Here are a few healthy snacks which you can use when you need an instant pick me up.
Just about the most popular snacks is low fat yogurt. The fact is, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You can’t beat yogurt whenever it comes to a healthy snack though. It is a protein-rich source of wholesome vitamins and minerals. Yogurt is easy for the human body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Try including some wholesome nuts to unsweetened yogurt for a healthy snack idea. This minimizes your sugar intake without lowering the taste of your snack.
A large variety of quick health snacks is easily obtainable. Determining to live a healthy way of life can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to chicken and vermicelli soup – shorbet djej recipe. You can have chicken and vermicelli soup – shorbet djej using 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken and vermicelli soup – shorbet djej:
- You need 4 of skinless chicken thighs, cleaned.
- You need 1/4 cup of vermicelli.
- You need 1 of medium onion.
- Take 2 of cinnamon sticks.
- Prepare 2 tablespoons of lemon juice.
- You need 3 of bay leaves.
- Provide 1/2 teaspoon of white pepper.
- Provide 1/2 teaspoon of nutmeg powder.
- You need 1 teaspoon of salt.
- Take 2 tablespoons of vegetable oil, for frying.
Steps to make Chicken and vermicelli soup – shorbet djej:
- In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min..
- Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely..
- 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)..
- 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..
- 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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