How to make
Peel the onion and cut it into small pieces. Wash the chicken fillet and julienne it. In a pot, heat the oil and fry the meat in it until golden.
Add the onion and after 3-4 min, pour on the hot broth. Sprinkle it with the turmeric and mix. Cover the pot and cook for 18 minutes.
Mix in the peas and cook another 3-4 minutes. Sprinkle lightly with salt. Add the vermicelli and boil until done.
Serve the soup sprinkled parsley and toasted slices of white bread.
