Cozy Chicken Vermicelli Soup
A comforting and flavorful soup made with chicken, vermicelli noodles, and fresh vegetables.
Servings: 4 servings
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 pound Chicken breast, diced
- 4 cups Chicken broth
- 2 cups Vermicelli noodles
- 1 cup Carrots, sliced
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Ginger, grated
- 1 cup Spinach, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Start by prepping your veggies. Slice the carrots, chop the onion, mince the garlic, and grate the ginger. Dice the chicken breast into bite-sized pieces.
- In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced chicken and cook until it’s lightly browned and just cooked through, about 4-5 minutes. Season with a pinch of salt and pepper.
- Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 2-3 minutes, until the onion is soft and the aromatics are fragrant.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the sliced carrots and let everything simmer for about 10 minutes, allowing the flavors to meld and the carrots to soften.
- Stir in the soy sauce and the vermicelli noodles. Cook according to the package instructions (usually 3-5 minutes), until the noodles are tender but not mushy.
- Add the chopped spinach and stir until just wilted.
- Taste and adjust the seasoning with more salt or pepper as needed.
- Ladle the soup into bowls, garnish generously with fresh cilantro, and serve with lime wedges on the side for a bright, fresh finish.
Notes
This soup is fantastic for leftovers. Allow any extras to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days. If you plan to freeze, store the soup and noodles separately so the noodles don’t get mushy—freeze for up to 2 months.