Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Vegetable Soup with Vermicelli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 276 reviews

A comforting and nutritious Chicken Vegetable Soup made with shredded chicken breast simmered in a seasoned homemade broth, combined with vibrant vegetables, vermicelli pasta, and fresh herbs for a hearty meal perfect for any day.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

For the Broth and Chicken

  • 1 Chicken breast
  • 6 peppercorns
  • 1 bay leaf
  • 1 onion (cut into quarters)

For the Soup

  • 2 tbsp Olive oil
  • 1 Onion (chopped)
  • 2 cloves Garlic (minced)
  • 1 Red bell pepper (chopped)
  • 1 large Carrot (shredded)
  • ½ tsp Oregano
  • 1 tsp Kosher salt
  • ¼ tsp Black pepper (to taste)
  • 2 tbsp All-purpose flour
  • ½ cup Vermicelli
  • ½ cup Parsley (chopped)

Instructions

  1. Simmer the Chicken and Broth: Place the chicken breast, peppercorns, bay leaf, and quartered onion in a saucepan or small pot. Add enough water to cover the chicken by about 1 inch. Heat over medium-high heat, cover, and let it simmer gently for 20-30 minutes until the chicken is fully cooked. Once done, remove the chicken and set aside. Discard the peppercorns, bay leaf, and onion from the broth, and keep the broth for the soup.
  2. Shred the Chicken: Allow the chicken breast to cool slightly for a few minutes, then shred it finely using two forks or your hands.
  3. Sauté Aromatics: In a separate large pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until it turns translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  4. Cook Vegetables: Add the chopped red bell pepper and shredded carrot to the pot. Stir occasionally and cook for about 5 minutes until the vegetables soften slightly.
  5. Add Flour and Spices: Sprinkle in the all-purpose flour along with oregano, kosher salt, and black pepper. Stir continuously and cook for 2-3 minutes to combine and eliminate the raw flour taste.
  6. Add Broth and Simmer: Gradually pour in the reserved chicken broth (about 6 cups) or substitute with water if needed. Bring the soup to a gentle simmer and let it cook uncovered for 20 minutes to develop flavor.
  7. Cook Vermicelli: Stir in the vermicelli pasta, cover the pot, and cook for an additional 10 minutes until the pasta is nearly tender.
  8. Add Shredded Chicken: Incorporate the shredded chicken into the soup, stirring gently. Continue cooking for another 10 minutes so the chicken heats through and flavors meld.
  9. Finish and Serve: Remove the soup from heat. Ladle into bowls and garnish with freshly chopped parsley if desired. Serve warm for a nourishing and satisfying meal.

Notes

  • For a richer broth, you can roast the chicken breast before simmering.
  • If vermicelli is not available, thin spaghetti broken into small pieces can be used as a substitute.
  • Adjust the thickness of the soup by adding more or less flour or broth as preferred.
  • For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/chicken-vegetable-soup-with-vermicelli-recipe/