Easy & Quick Chicken Vermicelli Soup
This Chicken Vermicelli Soup is a comforting, nourishing, and fast-to-make dish perfect for chilly evenings or when you need a simple, delicious meal in under 30 minutes. It features tender chicken, thin vermicelli noodles, and fresh vegetables in a flavorful broth.
Equipment
- Large pot or Dutch oven
Ingredients
Hauptzutaten
- 1 pound chicken breast boneless, skinless, diced
- 4 cups chicken broth low-sodium recommended
- 2 cups vermicelli noodles can be broken into smaller pieces
- 1 cup carrots sliced
- 1 onion chopped
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger grated
- 1 cup spinach chopped
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- Oil for sautéing (like olive or vegetable oil)
Instructions
- Grab a nice big pot or Dutch oven and set it over medium heat.
- Add a swirl of oil (like olive or vegetable oil), then toss in your chopped onion and sliced carrots. Sauté them for about 5-7 minutes until they start to soften up nicely.
- Add your minced garlic and grated ginger to the pot. Cook for another minute until they're fragrant – don't let the garlic burn!
- Now, add your diced chicken breast to the pot. Cook it for 3-4 minutes, stirring, just until the outside is no longer pink. It doesn't need to be cooked all the way through yet.
- Pour in the chicken broth and soy sauce. Give everything a good stir to combine. Bring the soup to a gentle simmer.
- Once simmering, add your vermicelli noodles. Give them a stir to make sure they're submerged and not sticking together. Let the soup simmer for about 5-7 minutes, or until the noodles are tender and the chicken is fully cooked through.
- Right before serving, stir in the chopped spinach. It will wilt almost instantly in the hot soup.
- Taste the soup and season with salt and black pepper as needed. Remember, the soy sauce adds salt, so taste before you add too much!
- Ladle the hot soup into bowls. Garnish generously with fresh cilantro and serve with lime wedges on the side for squeezing. Enjoy that cozy goodness!
Notes
Leftovers can be stored in the refrigerator for 3-4 days. The noodles will absorb liquid, so you may need to add more broth or water when reheating. Avoid overcooking the vermicelli noodles as they cook quickly. Taste and adjust seasoning (salt and pepper) as needed, keeping in mind the saltiness from the soy sauce. Fresh cilantro and lime are highly recommended garnishes for brightness.