Clear chicken soup with golden vermicelli noodles
A comforting broth ideal for cold winter days, with vermicelli delicately browned in the oven to prevent them from becoming mushy. This dish is a perfect family tradition for marking special occasions, such as the end of the Yom Kippur fast.

Ingredients for a large pot

• 1 sachet of thin vermicelli
• 4 chicken wings
• 3 to 4 liters of water
• Salt to taste
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of turmeric

Preparation

1. Preheat the oven:
   • Preheat the oven to 150°C (fan oven).
2. Prepare the vermicelli:
   • Spread the vermicelli on a baking sheet lined with parchment paper.
   • Bake them in the oven for about 15 minutes, until golden brown. Stir halfway through cooking for even browning.
   • Set aside the golden vermicelli.
3. Prepare the broth:
   • Fill a large pot with water and add the chicken wings, salt, pepper, and turmeric.
   • Cook over low heat for 1 to 2 hours. Regularly skim off any foam that forms on the surface to obtain a clear broth.
4. Filter and adjust the taste:
   • Remove the chicken wings and, if desired, strain the broth to make it perfectly clear.
   • Taste and adjust the seasoning if necessary.
5. Add the vermicelli:
   • Add the golden vermicelli to the hot broth, mix and cook for another 5 minutes.
   • Turn off the heat, cover the pot and let it rest. The vermicelli will continue to soften in the hot broth.

Additional tips

• Golden sprinkles: This crucial step prevents the vermicelli from becoming sticky in the soup, while also giving it a slightly toasted flavor.
• Clear broth: If you like a very clear broth, pass the liquid through a sieve after cooking.
• Conservation : The broth and vermicelli can be reheated the next day, the vermicelli will remain "one by one".

Enjoy your food ! 😊

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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