Recipe Test: Turquoise’s Chicken and Vermicelli Soup With Egg and Lemon

Turquoise is a beautiful coffee-table style Turkish cookbook I’d been meaning to cook from for a while. Most of the best-looking recipes seemed to have lamb in them, and I wasn’t feeling like eating red meat, so I went with the Chicken and Vermicelli Soup with Egg and Lemon. It’s like Greek lemon soup.

So easy: Sauté onion and chile, then add chicken broth and pasta, chopped boneless/skinless chicken breast, egg and lemon, and finally paprika and parsley. Done. Took about 40 minutes total.

A couple janky things: You have to grate and drain an onion. I’ll bet you could skip that. It called for an ounce of butter—why not a tablespoon? And I couldn’t find vermicelli, so I just used thin egg noodles.