Description
This Chicken Vermicelli Soup is a comforting and nourishing dish that will warm you from the inside out. With a flavorful broth, tender chicken, and delicate vermicelli noodles, it’s a perfect meal for chilly days or when you’re in need of a cozy pick-me-up.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 1/2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground turmeric (optional)
- 1/4 teaspoon ground black pepper
- Salt to taste
- 3 ounces vermicelli noodles, broken into shorter pieces
- Juice of 1/2 lemon (optional)
- Fresh parsley or dill for garnish (optional)
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the chicken broth, then add the shredded chicken, thyme, turmeric (if using), pepper, and salt.
- Bring the soup to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- Add the vermicelli noodles and cook for 4–5 minutes, or until the noodles are tender.
- Stir in the lemon juice if using. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or dill if desired.
Notes
- You can use rotisserie chicken for convenience or poach your own.
- For a heartier version, add a handful of spinach or kale at the end.
- The turmeric adds a warm golden color and subtle depth but can be left out if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern–Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
