Lebanese Chicken Soup

Makes 6 servings

Soup
1  pound boneless skinless chicken thigh
1  tablespoon salt
1  teaspoon pepper
1  quart chicken stock
1  tablespoon  olive oil
1  onion, diced
2  stalks celery, diced
1  carrot, diced
1  cinnamon stick
1  teaspoon allspice berries
1  tablespoon. salt
1   teaspoon black pepper
2  bay leaves
1  tablespoon lemon zest
¼  pound vermicelli noodles, broken up
1  tablespoon fresh parsley, chopped

Pour the chicken stock into a medium pot and season with salt and pepper.  Poach the chicken thighs in the stock over low heat until no pink remains and chicken is cooked through.  Remove and cool.  Chop the chicken into bite-sized pieces.  Strain the stock with cheesecloth or a fine-mesh strainer.

Sweat the onion, celery and carrot in olive oil until translucent and tender in a large pot on the stove.  Add the strained chicken stock.  Wrap the cinnamon stick, bay leaves and allspice in a bit of cheesecloth and add this sachet to the soup.  Add the cooked chicken and simmer the soup until the cinnamon flavor comes out.  Remove the sachet at this point.  Add vermicelli noodles and cook until tender.  Season the soup to taste and finish with lemon zest.  Garnish with chopped parsley.