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
A light, nourishing soup with tender chicken pieces and delicate vermicelli noodles in clear, flavorful broth.
Nutrition per serving
245 Calories
24g Protein
22g Carbs
6g Fat
2g Fiber
Ingredients
Instructions
- . Simmer chicken in broth with bay leaf 15 minutes. Remove and shred.
- . Add vegetables to broth. Cook 8 minutes until tender.
- . Add vermicelli, cook 5 minutes. Return chicken.
- . Season and serve with 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.