If you’re in the mood for something deeply comforting yet delightfully light, Chicken Vermicelli Soup is the answer. This bowl of golden goodness weaves tender chicken, wisps of soft vermicelli noodles, and fragrant vegetables into a soup that warms you from the inside out. Whether you’re feeling under the weather or just want to treat yourself to a hug in a bowl, Chicken Vermicelli Soup offers the perfect balance of flavor, color, and heartiness. It’s a dish that feels like home—simple to make, endlessly adaptable, and always satisfying.
Ingredients You’ll Need
Chicken Vermicelli Soup shines with straightforward ingredients that, when combined, create something magical. Each component plays its part, from the aromatic base to the vibrant finish. Here’s what you’ll need—and why it matters.
- Olive oil: Adds richness and helps soften the vegetables, creating a delicious foundation for the soup.
- Onion (finely chopped): Brings sweetness and depth to the broth.
- Garlic (minced): Infuses the soup with savory aroma and a gentle kick.
- Carrots (sliced): Lend color, subtle sweetness, and a tender bite.
- Celery (sliced): Offers fresh, aromatic crunch that balances the other veggies.
- Dried thyme: Adds herbal, earthy notes that make the broth sing.
- Ground turmeric (optional): Gives a golden hue and gentle warmth—optional, but highly recommended for color.
- Low-sodium chicken broth: The main liquid base—using low-sodium lets you control the saltiness.
- Cooked, shredded chicken: Rotisserie chicken is perfect for ease and flavor, but any cooked chicken works.
- Vermicelli noodles (or angel hair pasta broken up): These thin noodles soak up flavor and provide slurp-worthy texture.
- Salt and pepper: Essential seasonings to heighten every other flavor in the pot.
- Lemon juice (optional): A squeeze of lemon brightens the whole soup and cuts through richness.
- Chopped fresh parsley: For a fresh, green garnish that adds color and a pop of herbal freshness.
How to Make Chicken Vermicelli Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add your finely chopped onion and let it cook for about 3 to 4 minutes, just until it softens and becomes almost translucent. This step builds a savory base for your Chicken Vermicelli Soup. Next, stir in the minced garlic, sliced carrots, and celery, and sauté everything together for another 4 to 5 minutes. You want the veggies to begin releasing their fragrances and softening slightly.
Step 2: Season and Simmer
Sprinkle in the dried thyme, a pinch of salt and pepper, and ground turmeric if you’re using it. The turmeric gives the soup a gorgeous golden color and a subtle earthiness. Pour in the chicken broth and give everything a gentle stir. Bring the mixture to a boil, then lower the heat to a simmer. Let it bubble gently for about 10 minutes, allowing the vegetables to become tender and the flavors to meld beautifully.
Step 3: Add Chicken and Noodles
Now, stir in the cooked, shredded chicken and your vermicelli noodles (or broken angel hair pasta). Continue simmering the soup for another 5 to 7 minutes. The noodles will cook quickly, soaking up the savory broth and thickening the soup just a bit. Give it a taste and adjust the seasoning with more salt, pepper, or even a squeeze of lemon juice for brightness if you like.
Step 4: Garnish and Serve
Ladle the Chicken Vermicelli Soup into bowls and finish with a generous sprinkle of chopped fresh parsley. That final touch of green brings freshness and makes each bowl look as inviting as it tastes.
How to Serve Chicken Vermicelli Soup
Garnishes
Garnishing isn’t just about looks—it’s about flavor too! A handful of chopped fresh parsley adds a burst of color and herbal freshness. If you want extra zing, try a light grating of lemon zest or a few turns of cracked black pepper on top. For a richer touch, a drizzle of good olive oil can be lovely too.
Side Dishes
This soup plays well with others! Serve it with crusty bread or warm pita to soak up every drop of broth. A simple side salad dressed with lemon and olive oil can add a crisp, refreshing contrast. If you’re feeling extra cozy, pair it with a gooey grilled cheese sandwich for the ultimate comfort meal.
Creative Ways to Present
For a special touch, try serving Chicken Vermicelli Soup in wide, shallow bowls so the colors of the vegetables and herbs can really shine. Garnish each bowl individually at the table for a bit of interactive fun. Or, if you’re hosting, offer a “garnish bar” with parsley, sliced green onions, lemon wedges, and red pepper flakes so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Chicken Vermicelli Soup stores beautifully in the fridge for up to 4 days. Let the soup cool completely before transferring it to an airtight container. If you expect to have leftovers, you can cook the noodles separately and add them to each bowl just before serving to keep them from getting too soft.
Freezing
This soup is freezer-friendly, but for best results, freeze the soup without the noodles. The vermicelli can become overly soft after thawing, so simply add fresh-cooked noodles when reheating. Pour the cooled soup base into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm the soup gently on the stovetop over medium heat until steaming. If you’ve stored the noodles separately, add them in just before serving. Finish with a fresh garnish of parsley and a squeeze of lemon for a just-made taste!
FAQs
Can I use raw chicken instead of cooked chicken?
Absolutely! Dice raw chicken breast or thighs into small pieces and add them after sautéing the vegetables, letting them cook through in the simmering broth before adding the noodles. Just ensure the chicken is fully cooked before serving.
What can I use instead of vermicelli noodles?
If you don’t have vermicelli, angel hair pasta broken into small pieces works wonderfully. You could also try thin rice noodles for a gluten-free option, or even small pasta shapes like orzo or ditalini.
How do I make Chicken Vermicelli Soup more flavorful?
Building flavor starts with sautéing the aromatics and using a good-quality chicken broth. Don’t skip the dried thyme or turmeric, and consider adding a splash of soy sauce, a pinch of chili flakes, or a bay leaf for extra depth.
Can I add other vegetables?
Definitely! This soup welcomes creativity. Try adding chopped spinach, peas, corn, or zucchini in the last few minutes of cooking for extra color and nutrition.
Is this soup suitable for meal prep?
Yes, Chicken Vermicelli Soup is excellent for meal prep. For best texture, store the noodles separately and combine them just before reheating. The soup base can also be frozen for even more convenience.
Final Thoughts
If you’re craving a bowl of something nourishing, easy, and absolutely delicious, Chicken Vermicelli Soup is sure to hit the spot. It’s a recipe I turn to again and again for its comfort, versatility, and the simple joy it brings to every table. Don’t wait for a rainy day—gather your ingredients and make this cozy classic part of your kitchen repertoire!
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Chicken Vermicelli Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and easy-to-make Chicken Vermicelli Soup featuring tender shredded chicken, delicate vermicelli noodles, and a flavorful blend of vegetables and spices simmered in a light chicken broth. Perfect for a cozy meal any day of the week.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground turmeric (optional for color and warmth)
- 6 cups low-sodium chicken broth
- 1 1/2 cups cooked, shredded chicken (rotisserie works great)
- 3/4 cup vermicelli noodles (or angel hair pasta broken into small pieces)
- Salt and pepper to taste
- Juice of 1/2 lemon (optional)
- Chopped fresh parsley for garnish
Instructions
- Heat and Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent, bringing out natural sweetness.
- Add Vegetables and Garlic: Stir in the minced garlic, sliced carrots, and celery. Sauté these together for another 4–5 minutes to soften the vegetables and infuse the oil with their flavors.
- Season and Simmer: Add dried thyme, turmeric if using, and a pinch of salt and pepper. Pour in the low-sodium chicken broth and bring the mixture to a boil. Then reduce heat and let it simmer for 10 minutes until the vegetables become tender.
- Add Chicken and Noodles: Stir in the cooked, shredded chicken and vermicelli noodles. Continue simmering for 5–7 minutes until the noodles are fully cooked and tender.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. You can also add a squeeze of lemon juice for a bright, fresh flavor. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- This soup can be prepared ahead and stored in the refrigerator for up to 4 days.
- To prevent vermicelli noodles from becoming overly soft when storing, cook them separately and add just before serving.
- For a richer flavor, consider using homemade chicken broth.
- Feel free to customize vegetables based on preference or availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
