For the Noodles:
3–4 oz vermicelli noodles (or any thin pasta like angel hair)
1 cup fresh spinach or kale (optional) – For added nutrition.
Optional Garnishes:
Fresh parsley or cilantro, chopped
Lemon wedges
Crusty bread or crackers
How to Make Chicken Vermicelli Soup
Step 1: Sauté the Vegetables
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Step 2: Build the Broth
Add the chicken broth, thyme, parsley, bay leaf, and shredded chicken to the pot.
Bring to a gentle boil, then reduce the heat to low. Simmer for 10–15 minutes to allow the flavors to meld.
Step 3: Cook the Vermicelli
Break the vermicelli into smaller pieces (optional) and add it to the simmering soup.
Cook for 3–5 minutes, or until the noodles are tender.
Step 4: Add Optional Greens
Stir in fresh spinach or kale during the last 2 minutes of cooking, allowing it to wilt.
Step 5: Serve and Garnish
Remove the bay leaf and ladle the soup into bowls.
Garnish with fresh parsley or cilantro and serve with lemon wedges for a burst of freshness. Enjoy warm!
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