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5
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Vermicelli Soup
Delicious and comforting vermicelli soup with chicken and veggies. Perfect for cold evenings and easily customizable to your taste!
Course
Soup
Cuisine
international
Keyword
carrot, chicken, vermicelli
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
1104
kcal
Author
Corrie
Ingredients
100
g
Vermicelli
200
g
Chicken
boneless
1
liter
Chicken Broth
1
Carrot
diced
1
cup
Peas
1
Bell Pepper
diced
Salt
to taste
Black pepper
to taste
1
Bay leaf
optional
2
tablespoons
Olive oil
2
cloves
Garlic
minced
1
Onion
chopped
Instructions
In a pot, heat olive oil and sauté onions and garlic till translucent.
Add the chicken and cook till fully done. Shred the chicken inside the pot or take it out, shred, and put it back.
Add carrots, peas, and bell pepper. Sauté for a few minutes.
Pour in the chicken broth, add salt, black pepper, and bay leaf.
Let the soup simmer for 15-20 minutes.
In a separate pot, boil water and cook the vermicelli as per the package instructions. Once done, drain and set aside.
Add the cooked vermicelli to the soup. Give it a good mix.
Serve hot with your preferred garnishes.
Notes
Always cook vermicelli separately to avoid them becoming too soft in the soup.
When using chicken, ensure it’s fully cooked before shredding.
If using tofu as a substitute, pan-fry cubes for a better texture before adding to the soup.
For a richer flavor, you can sauté the vegetables slightly before adding broth.
Feel free to adjust the spice levels according to your taste.
Nutrition
Calories:
1104
kcal
|
Carbohydrates:
134
g
|
Protein:
39
g
|
Fat:
46
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
27
g
|
Trans Fat:
0.1
g
|
Cholesterol:
92
mg
|
Sodium:
3994
mg
|
Potassium:
1376
mg
|
Fiber:
16
g
|
Sugar:
25
g
|
Vitamin A:
15189
IU
|
Vitamin C:
226
mg
|
Calcium:
170
mg
|
Iron:
6
mg