Chicken Soup with Vermicelli

Place the whole Chicken in a large stockpot and add Water to cover by about 2 inches.

Add a halved Onion, a peeled Carrot, a small stick of Cinnamon, a few Allspice berries, 1½ teaspoons Kosher Salt and several turns of freshly cracked Black Pepper. Bring to a boil over high heat, skim any foam, then reduce to a gentle simmer, cover partially and cook 45–60 minutes until the chicken is very tender.

Carefully remove the chicken to a cutting board and strain the broth through a fine sieve into a clean pot; discard the solids. Taste the broth and adjust seasoning with more salt and pepper if needed.

When the chicken is cool enough to handle, shred the meat off the bones and discard the skin and bones.

In a small skillet over medium heat, melt 2 tablespoons of Ghee. Add the Vermicelli (sha'riyeh) and toast, stirring constantly, until the noodles are golden and fragrant, about 2–4 minutes.

Stir 1/2 teaspoon Ground Turmeric into the toasted vermicelli, then transfer the mixture to the simmering broth. Cook until the vermicelli is tender, about 3–5 minutes depending on thickness.

Return the shredded chicken to the pot and simmer just until heated through, about 2 minutes.

Stir in a generous handful of chopped Fresh Parsley and the juice of half a Lemon (or more to taste). Recheck seasoning and serve hot.