I am a soup person I would happily live on soup, salad and bread forever those are my favorites after all. This recipe is at the top of my soup list and I could go for it anytime but it especially popular throughout the month of Ramadan. Muslims usually break their fast with sometime of soup. In Saudi its Quaker soup, in Algerian shorba frik, Moroccan harira and The Emirates have shorba dajaj which is just a simple chicken noodle style of soup.
If you have fresh chicken stock on hand use 4 cups then 4 cups of water if not you can use 8 cups of water and 4 chicken bouillon cubes. Also choose your favorite pieces of the chicken or you can use mixed. I usually use chicken bread and chicken legs so my entire family is happy. Make sure to always use chicken with skin and bones, that where the taste comes from after all.
1 cup cilantro, fresh, cleaned and chopped
6 pieces of chicken (bones and skin)
1 large white onion, diced
8 cups water
4 chicken bouillon cubes (I use Maggi)
1-1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
2 cups dried vermicelli
1/2 teaspoon ground cardamom
Juice from 1 lemon
1 lemon quartered for serving
1. In a stock pot on high heat add water, chicken cubes, onion, cilantro, salt and pepper. Bring to a full boil then reduce to low-medium, cover and allow cooking for 1 hour.
2. After the hour is up in a small skillet on medium heat add butter and vermicelli, cooking until golden. Add cardamom, mixing and allow to sauté for 5 minutes. Place mixture and lemon juice into shorba, mix and allow cooking for a remaining 30 minutes. Serve hot with lemon wedges.