Turkish Chicken Soup with Vermicelli

Method

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1. 1Put the chicken in a pot with the cold water, onion, bay leaf and peppercorns. When it comes to a boil, skim off the grey foam that rises to the top.
2. 2Lower the heat, set the lid ajar and simmer gently for 40-45 minutes, until the meat comes away from the bone easily. A hard boil makes the broth cloudy.
3. 3Lift out the chicken and let it cool a little. Strain the broth; you should have about 1.5 l, so top up with hot water if needed.
4. 4Discard the skin and bones and shred the meat into thin strands.
5. 5Melt the butter in a clean pot, add the vermicelli and stir constantly for 2-3 minutes until light golden.
6. 6Add the broth, carrot and salt. Once it boils, reduce the heat and simmer for 10 minutes, until the carrot and vermicelli are tender.
7. 7Return the shredded chicken and heat for 2 more minutes. Off the heat, stir in the lemon juice and parsley and serve right away.