Description
This Cozy Chicken Vermicelli Soup is a comforting and flavorful dish perfect for a quick and satisfying meal. Tender chicken breast is simmered with fresh vegetables and fragrant aromatics in a savory chicken broth, then combined with delicate vermicelli noodles and nutrient-rich spinach. Finished with a splash of soy sauce, fresh cilantro, and lime wedges, this soup delivers warmth and a delightful balance of flavors in just 40 minutes.
Ingredients
Scale
Protein
- 1 pound Chicken breast, diced
Broth and Seasonings
- 4 cups Chicken broth
- 2 tablespoons Soy sauce
- Salt and pepper to taste
Vegetables and Aromatics
- 1 cup Carrots, sliced
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 cup Spinach, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Noodles
- 2 cups Vermicelli noodles
Instructions
- Prep the Vegetables and Chicken: Start by slicing the carrots, chopping the onion, mincing the garlic, grating the ginger, and dicing the chicken breast into bite-sized pieces to have all your ingredients ready.
- Cook the Chicken: Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until lightly browned and just cooked through, about 4 to 5 minutes. Season with a pinch of salt and pepper to enhance flavor.
- Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 2 to 3 minutes until the onions soften and the mixture becomes fragrant, building the soup’s base flavor.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle boil to start infusing the broth with the savory ingredients.
- Cook Carrots: Add the sliced carrots and let the soup simmer for about 10 minutes so the carrots soften and the flavors meld together beautifully.
- Add Soy Sauce and Vermicelli Noodles: Stir in the soy sauce and vermicelli noodles. Cook according to package instructions, typically 3 to 5 minutes, until the noodles are tender but still hold their shape.
- Wilt the Spinach: Add the chopped spinach and stir until it just wilts, preserving its vibrant color and nutrient profile.
- Adjust Seasoning: Taste the soup and adjust with more salt or pepper as needed to suit your palate.
- Serve and Garnish: Ladle the hot soup into bowls, garnish generously with fresh cilantro, and serve with lime wedges to add a bright, tangy finish.
Notes
- You can substitute chicken breast with thigh meat for a juicier texture.
- Use gluten-free soy sauce to make the soup gluten-free if needed.
- Feel free to add other vegetables like mushrooms or bell peppers for extra flavor and nutrition.
- Leftovers can be refrigerated up to 3 days; reheat gently on stovetop or microwave.
- For a spicier version, add chopped chili or a dash of chili flakes along with the aromatics.
