MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soup For Syria
Categories: Poultry, Vegetables, Squash, Pasta, Herbs
Yield: 8 servings

3 Chicken legs; fat removed
1 lg Onion; rough chopped
1/2 ts Cinnamon
1/2 ts Allspice
Salt
2 sm Zucchinis; fine chopped
2 Carrots; fine chopped
1 lg Tomato; finely chopped
5 tb Broken vermicelli
2 Lemons; juiced
1 sm Bunch parsley; rough
- chopped

Place the chicken in a large pot with 8 cups (2 L)
water. Bring to a boil over medium-high heat, skimming
off any foam that rises to the surface. Reduce the heat
to simmer, and add the onion, cinnamon, allspice, and
salt. Simmer gently until chicken is cooked, about 45
minutes. Continue to skim off the foam occasionally.

Lift the chicken from the broth and set aside to cool.
Remove the bone, cartilage, and skin from the chicken
and discard. Separate the meat into small pieces.

Add the chopped vegetables to the broth and cook until
tender, about 25 minutes. Add the chicken pieces,
vermicelli, and lemon juice. Adjust the seasoning and
simmer for a few more minutes until the vermicelli is
cooked al dente.

Serve steaming hot and topped with chopped parsley.

RECIPE FROM: https://snack-girl.com

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