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Chicken Soup

Ramadan Recipes

Chicken soup is a perfect start for a Ramadan Iftar evening meal. Outside Ramadan the soup would make an excellent homely starter especially if you have some leftover chicken stock and breast meat.


• 1 pound of chicken pieces
• 2 medium onions – grated
• 1/3 cup of vermicelli
• 1/3 cup of canned chickpeas (if using dried chickpeas they have to be soaked in water overnight)
• 2 tablespoons of vegetable oil
• 1 tablespoon of smen (ghee) – or substitute with butter
• 1 large pinch of cinnamon
• Salt and pepper to taste
• 2 egg yolks
• 2 tablespoons of finely chopped parsley
• 1 tablespoon of lemon juice
• 1.5 litres of water (6 cups)

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1. In you cooking pot, add the oil, smen, chicken, onions, cinnamon, salt and pepper. Cover your pan and cook on the chicken on medium heat for 5-10 minutes.

2. After 5-10 minutes, add 1 litre (4 cups) of water to the chicken. Cover you pan and let the chicken cook on high heat until done – which will take around 30 minutes.

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3. Once the chicken is cooked, add 1/2 litre (2 cups) of water, the vermicelli, and the canned chickpeas to the chicken. Cover your pan and let all the ingredients cook for another 5 minutes.
Note: if using dried chickpeas (soaked in water overnight) you have to add them in step 2 with the chicken.

4. Add 1/3 cup of the soup to the egg yolks and beat the mixture with the parsley and the lemon juice.