chicken noodle soup with a twist

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It rained for the first time last night and of course I wanted something warm for dinner, so I made my favorite soup growing up: chicken noodle soup! However, the way my mom made chicken noodle soup was slightly different than the way most people are used to it. In middle eastern culture their version of chicken noodle soup uses a boiled onion and lemon juice to flavor the broth rather than the traditional celery and carrots. This was my favorite soup growing up and it still holds a special place in my heart, so I hope you guys like it as much as I do.

Chicken Noodle Soup

1 cornish game hen
3 cups chicken stock
3 cups water
1 whole onion peeled
1 cup of vermicelli
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper

In a 3 or 4 quart pot bring the chicken stock and water to a a gentle boil. Add the cornish game hen and onion to pot and let simmer for 1 hour. After 1 hour remove the cornish game hen and onion from broth. Let the cornish game hen cool for 15 minutes or until cool enough to handle with hands. Once cool, remove the drums and thighs from the cornish game hen. Remove skin from breasts and shred breast meat. I usually only add in the breast meat to the soup and reserve the drums and thighs for a later use. Only using the breasts keeps the soup a little bit healthier.  Add the shredded breast meat back into the broth.

Dad's 60th bday 017Return soup to a gentle boil and add the 1 cup of vermicelli and onion. The vermicelli usually come in little nest eggs. When I add the vermicelli to the broth I break it into several pieces so the noodles are loose. 1 cup is about 2 nest eggs. Let simmer for 20 minutes. Add the lemon juice, salt, and pepper.

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The onion can be cut into little pieces and added to the broth or can be eaten as a separate side with some salt and lemon on it. It’s delicious!


  1. Ventego says:

    Valuable thoughts and advices. I read your topic with great interest.

  2. tudy says:

    Hi Ventego. Im really glad you like the blog!

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