Description

This Easy Chicken Vermicelli Soup is a comforting and flavorful dish that comes together in just 30 minutes. Featuring tender shredded chicken, delicate vermicelli noodles, and fresh vegetables in a savory broth, it’s perfect for warming the soul on any day.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 large carrot, peeled and thinly sliced
6 cups chicken broth (low sodium)
1 1/2 cups cooked shredded chicken (rotisserie or poached)
3 oz vermicelli noodles (about 1 cup dry)
1 tablespoon soy sauce (optional)
Salt and black pepper to taste

Garnishes

2 green onions, sliced
Fresh parsley or cilantro (optional)

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Instructions

Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3–4 minutes.
Add garlic and ginger: Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant to release their flavors.
Cook the carrot: Add the thinly sliced carrot to the pot and cook for 2–3 minutes, stirring occasionally to slightly soften the vegetable.
Add the broth: Pour in the low sodium chicken broth and bring the mixture to a gentle simmer over medium heat.
Incorporate the chicken and soy sauce: Add the cooked shredded chicken and soy sauce if using. Let the soup simmer for 5 minutes to blend all the flavors together.
Cook the vermicelli noodles: Add the vermicelli noodles to the simmering soup and cook according to package instructions, generally about 3–4 minutes, until tender.
Season the soup: Taste and season with salt and freshly ground black pepper as needed.
Serve with garnishes: Ladle the hot soup into bowls and garnish with sliced green onions and fresh parsley or cilantro if desired. Serve immediately.

Notes

Use low sodium chicken broth to control the salt level in the soup.
You can substitute vermicelli noodles with rice noodles or thin spaghetti if preferred.
Rotisserie chicken makes this soup quick and convenient but poached chicken or leftover cooked chicken works just as well.
For a gluten-free option, use tamari instead of soy sauce and rice-based noodles.
Fresh herbs like parsley or cilantro add a bright finish but can be omitted if unavailable.