514- White Chicken Chorba / شوربة الدجاج البيضاء
200 grams chicken breast, cubed
1 small onion
2 celery sticks
1 tablespoon of oil
1 tablespoon of butter
1 teaspoon of grated ginger
1 1/2 teaspoon of salt
1 teaspoon of pepper
80 grams of chickpeas, soaked in water overnight
50 grams of medium vermicelli
A small bunch of parsley
750 ml of water
1- Finely chop the onion and cut the celery stalks into small cubes and finely chop the leaves.
2- In a pot over medium heat, heat the olive oil and melt the butter. Add the chopped onion, the grated ginger, the salt and the pepper. Cook for 5 minutes, while stirring regularly.
3- Add the cubes of chicken breasts and continue cooking for about 5 minutes until golden brown.
4- Add the chickpeas and the celery cubes and cover with 750 ml of water.
5- Bring to a boil, cover the pot and cook for 20 minutes.
6- Open the pot, add the vermicelli and the bunch of parsley, cover again and cook for 10 minutes.
7- Remove the bunch of parsley, add the chopped celery leaves and cook for 2 minutes.