Yotam Ottolenghi's recipes for chicken soup with egg vermicelli, plus parmesan rice with chicken and buttered almonds

Chicken soup with egg vermicelli Almost every culture has its own variation on chicken soup, and rightly so – it's one of the most gratifying dishes on the face of the Earth. With the chicken, either shred and serve it in the soup, or keep it for something else – maybe with the rice dish. And excuse me, all vegetarian readers, for the neglect this week – there'll be a double helping of veggie dishes next week to make it up to you. Serves four. 2kg free-range chicken, divided into quarters 1½ tsp sunflower oil 250ml dry white wine 3 carrots, peeled and cut into 6cm batons 4 stalks celery, cut into 6cm segments 2 large onions, peeled and cut into 8 wedges 50g bunch fresh parsley, plus extra to garnish 50g bunch fresh coriander 5 fresh thyme sprigs 1 small fresh rosemary sprig 20g fresh dill 3 bay leaves 100g ginger, peeled and thinly sliced 20 whole black peppercorns 5 allspice berries Salt 1 large parsnip, peeled and cut into 6cm batons 150g egg vermicelli noodles About 2 tbsp soy sauce (optional) Trim any excess fat off the chicken. Pour the oil into a very large saucepan and sear the chicken all over for three to four minutes. Remove from the pot, discard the oil and wipe the pan. Add the wine, let it bubble for a minute, return the chicken to the pot and add the carrot, celery and onion. Tie the herbs into one bundle and add, along with the bay leaves, ginger, peppercorns, allspice and a teaspoon and a half of salt. Pour in enough cold water to cover. Bring to a boil, reduce the heat and simmer for 45 minutes, skimming occasionally. Add the parsnip and cook for 45 minutes more. If you can, let the soup sit for an hour off the heat, then reheat. Before serving, cook the noodles in plenty of boiling water for about three minutes, until al dente. Strain the hot soup, keeping the meat and veg warm on the side (discard the herbs and bones). Return the soup to the pot and add the soy, if using, taste and add salt or soy as needed. If you're serving the chicken in the soup, shred it roughly. Put some vegetables and noodles in each serving bowl, add chicken, if using, and pour over some soup. Sprinkle with parsley and serve. Parmesan rice with chicken and buttered almonds Any leftover chicken works here. Serves four to six. 120g unsalted butter 300g basmati rice Salt and white pepper 50g grated parmesan 80g flaked almonds 60ml lemon juice 20g picked oregano leaves Shredded meat from 1 boiled chicken, kept warm 1 tsp sumac Melt 20g butter in a pan, add the rice and stir. Add 480ml boiling water and three-quarters of a teaspoon of salt, bring to a boil, cover and reduce the heat to as low as it will go. Cook for 15 minutes without lifting the lid, remove from the heat, lift the lid, quickly cover with a tea towel, then put back the lid and leave to stand for five minutes. Stir in the cheese and a generous grind of white pepper, fluff with a fork and cover again. Melt the remaining butter in a small frying pan, add the almonds and cook on medium heat until the butter starts foaming and turns light brown, about three minutes. Carefully (it may spit) add the lemon juice, a pinch of salt and the oregano, and remove from the heat. Arrange the rice on a platter, scatter the chicken over and spoon over the almonds. Sprinkle with sumac and a pinch of salt, and serve. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.