This chicken soup with vermicelli is comfort in its purest form. The delicate, thin vermicelli noodles are lighter than traditional egg noodles, creating a soup that's satisfying but not heavy.
Vermicelli cooks quickly and has a wonderful texture that soaks up the flavorful chicken broth. This is the soup you want when you're feeling under the weather or just need a warm hug in a bowl.
Why Vermicelli?
- Cooks fast - Ready in 5 minutes
- Light texture - Won't weigh you down
- Absorbs flavor - Takes on broth beautifully
- Kid-friendly - Fun thin noodles
Making the Best Broth
- Use bone-in chicken for richer flavor
- Skim foam for clear broth
- Don't boil - gentle simmer is key
- Add aromatics early
Serving Suggestions
- Crackers on the side
- Squeeze of lemon
- Fresh dill or parsley
- Perfect sick-day food
Chicken Soup with Vermicelli
Light soup with tender chicken and delicate vermicelli noodles.
Nutrition per serving
245Calories
24gProtein
22gCarbs
6gFat
2gFiber
3gSugar
Ingredients
Instructions
-
Cook chicken. Place chicken breast in a large pot with broth, bay leaf, and thyme. Bring to a simmer and cook 15 minutes until chicken is cooked through. Remove chicken and shred.
-
Add vegetables. Add onion, carrots, celery, and garlic to the broth. Simmer 8 minutes until vegetables are tender.
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Cook noodles. Add vermicelli to the pot and cook 5 minutes until tender.
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Finish. Return shredded chicken to pot. Remove bay leaf. Season with salt and pepper. Serve garnished with fresh parsley.
Recipe Notes
- Rotisserie shortcut: Use shredded rotisserie chicken.
- Noodle tip: Add noodles just before serving to prevent mushiness.
- More flavor: Use bone-in chicken thighs.
- Storage: Store noodles separately. Add when reheating.