Turkish Vermicelli Chicken Soup (Şehriye Çorbasi)

This Turkish recipe can be of great use if you have made a chicken dish and have left overs to use. If you don't have any chicken just make it with stock. It is such a great solution for a quick dinner for the family. Tasty and healthy!

Average: 4 (2 votes)


1 tbsp butter
3 tomatoes
4 cups chicken broth or stock (or a mixture of broth and water)
1 cup dried vermicelli
freshly ground pepper
left over shredded chicken (as much as you have)

For the garnish
cup finely chopped fresh parsley
lemon quarters



  • Peel, seed, and cut the tomatoes into small pieces

1. In a large pot, heat the butter and sauté the tomatoes for 5 minutes. Add the chicken broth and bring to a boil. 

2. Reduce heat to medium and add the vermicelli, salt and pepper to taste, and cook for 10 minutes, stirring occasionally. Remove the pot from the heat and let the soup rest for another 10 minutes.

3. Serve in bowls garnished with finely chopped parsley and the lemon quarters.

*If you have any leftover roasted or boiled chicken, cut or shred a cup of the chicken and add it to the soup.

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