Chicken Soup with Vermicelli

Chicken Soup with Vermicelli

Introduction

Are you looking for a comforting dish that warms your soul? Chicken Soup with Vermicelli is the answer. This classic recipe combines tender chicken, fresh vegetables, and delicate vermicelli noodles in a wholesome broth. It’s the perfect meal for chilly evenings or when you’re feeling under the weather. Let’s dive into this easy and delicious recipe that will surely become a family favorite!

Why You’ll Love This Recipe

• Quick & Easy: With simple prep and cooking steps, you’ll have a comforting meal ready in no time.
• Simple Ingredients: Uses everyday ingredients that you may already have in your kitchen.
• Perfect for Any Occasion: Whether it’s a family dinner or a cozy night in, this soup fits any occasion.
• Unbelievably Delicious: The combination of flavors creates a warm and satisfying experience.
• Comfort Food: Each bowl wraps you in warmth and comfort.

Ingredients Needed

• For the Broth:
• 1 whole chicken (about 1.8 kg)
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 onions, quartered
• 1 garlic clove, crushed
• 4 sprigs of fresh thyme
• 2 bay leaves
• 1 teaspoon of whole peppercorns
• Water (about 2.5 liters)
• 2 liters of homemade chicken broth
• For the Soup:
• Shredded chicken meat from the broth
• 100 grams of vermicelli
• 2 additional carrots, sliced
• 2 additional celery stalks, sliced
• 1 clove of garlic, minced
• 1 onion, diced
• 4 sprigs of fresh thyme
• 25 grams of unsalted butter
• 1 chicken bouillon cube (optional)
• Salt and pepper to taste

How to Make Chicken Soup with Vermicelli

1. Prepare the Broth: Start by peeling and chopping the carrots, garlic, and onions into large pieces. In a large pot, place the whole chicken and add the chopped vegetables, thyme, peppercorns, and bay leaves. Fill the pot with water until it just covers the chicken.
2. Cook the Broth: Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer with the lid on for about 1.5 hours, or until the chicken is tender and easily pulls away from the bones. Skim off any foam that appears on the surface during the first 30 minutes.
3. Shred the Chicken: After cooking, carefully remove the chicken from the broth and shred the meat with two forks. Strain the broth to keep only the liquid, discarding the vegetables and seasonings.
4. Make the Soup: In a clean pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 2 minutes until fragrant. Add the sliced celery and carrots, sautéing for about 5 minutes until softened but not browned.
5. Combine and Simmer: Pour the strained chicken broth into the pot, adding more water if needed to make up to 2 liters. If desired, add the bouillon cube for extra flavor. Stir in the fresh thyme and the shredded chicken. Mix well.
6. Cook the Vermicelli: When ready to serve, raise the heat to medium-high. Once the soup begins to boil, gently add the vermicelli and cook for 2 to 3 minutes or according to package instructions. Adjust seasoning with salt and pepper, if necessary.
7. Serve: Ladle the hot chicken soup into bowls and enjoy immediately!

Serving and Storage Tips

Let your chicken soup cool completely before transferring it to airtight containers for storage. Keep it in the refrigerator for up to 3 days or freeze it in portions for up to 3 months. To reheat, simply warm it on the stove, adding a bit of water if needed for desired consistency.

Helpful Notes

• Feel free to add your choice of vegetables, like green beans or peas, to enhance the soup.
• For extra richness, sprinkle some grated cheese on top before serving.
• Experiment with herbs like parsley or dill for a fresh twist.

Conclusion

Chicken Soup with Vermicelli is a quintessential comfort food that’s simple to make and loaded with flavor. Its heartwarming nature and satisfying taste make it a dish everyone will love. If you try this recipe, please leave a comment and a star rating. Don’t forget to share your variations or tips with us! What twists did you make? Let us know below!

Frequently Asked Questions

Can I use leftover chicken for this recipe?

Yes, leftover rotisserie chicken works wonderfully. Just skip the broth-making step and use the carcass to make broth if desired.

How do I make this gluten-free?

Substitute vermicelli with gluten-free noodles or rice. Always check the labels to ensure they meet gluten-free standards.

Is this recipe freezer-friendly?

Absolutely! Just allow the soup to cool completely before freezing it in airtight containers. Reheat thoroughly before serving.

Chicken Soup with Vermicelli

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• Author: chef-ava
• Total Time: 105 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting chicken soup with tender chicken, fresh vegetables, and delicate vermicelli noodles in a wholesome broth.

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Ingredients

Scale 1x2x3x

• 1 whole chicken (about 1.8 kg)
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 onions, quartered
• 1 garlic clove, crushed
• 4 sprigs of fresh thyme
• 2 bay leaves
• 1 teaspoon of whole peppercorns
• Water (about 2.5 liters)
• 2 liters of homemade chicken broth
• Shredded chicken meat from the broth
• 100 grams of vermicelli
• 2 additional carrots, sliced
• 2 additional celery stalks, sliced
• 1 clove of garlic, minced
• 1 onion, diced
• 4 sprigs of fresh thyme
• 25 grams of unsalted butter
• 1 chicken bouillon cube (optional)
• Salt and pepper to taste

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Instructions

1. Prepare the Broth: Peel and chop the carrots, garlic, and onions into large pieces. In a large pot, place the whole chicken and add the chopped vegetables, thyme, peppercorns, and bay leaves. Fill the pot with water until it just covers the chicken.
2. Cook the Broth: Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer with the lid on for about 90 minutes, or until the chicken is tender and easily pulls away from the bones. Skim off any foam that appears on the surface during the first 30 minutes.
3. Shred the Chicken: After cooking, carefully remove the chicken from the broth and shred the meat with two forks. Strain the broth to keep only the liquid, discarding the vegetables and seasonings.
4. Make the Soup: In a clean pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 2 minutes until fragrant. Add the sliced celery and carrots, sautéing for about 5 minutes until softened but not browned.
5. Combine and Simmer: Pour the strained chicken broth into the pot, adding more water if needed to make up to 2 liters. If desired, add the bouillon cube for extra flavor. Stir in the fresh thyme and the shredded chicken. Mix well.
6. Cook the Vermicelli: When ready to serve, raise the heat to medium-high. Once the soup begins to boil, gently add the vermicelli and cook for 2 to 3 minutes or according to package instructions. Adjust seasoning with salt and pepper, if necessary.
7. Serve: Ladle the hot chicken soup into bowls and enjoy immediately!

Notes

Let your chicken soup cool completely before transferring it to airtight containers for storage. Keep it in the refrigerator for up to 3 days or freeze it in portions for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 6g
• Sodium: 700mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg