Cozy Chicken Vermicelli Soup is the kind of soul-soothing dish that wraps you in warmth from the inside out. It’s a one-pot wonder brimming with tender chicken, delicate vermicelli noodles, and a fragrant broth infused with garlic, ginger, and soy. The carrots add a touch of sweetness, spinach brings vibrant color and nutrients, and a squeeze of lime at the end brightens every spoonful. Whether you’re under the weather, craving comfort, or just need a quick and nourishing dinner, this soup delivers cozy vibes in under 40 minutes.
Ingredients
- 1 lb chicken breast, diced
- 4 cups chicken broth (low-sodium preferred)
- 2 cups vermicelli noodles
- 1 cup carrots, thinly sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 cup spinach, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
👩🍳 Instructions
1. Prep Your Ingredients
Start by prepping all your vegetables. Slice the carrots, chop the onion, mince the garlic, and grate the ginger. Dice the chicken breast into bite-sized pieces. Having everything ready makes the cooking process smooth and quick.
2. Sauté the Aromatics
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and garlic, sautéing for 2–3 minutes until fragrant and slightly golden. Stir in the grated ginger and cook for another minute to release its aroma.
3. Brown the Chicken
Add the diced chicken to the pot. Season with a pinch of salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned and just cooked through. This step builds flavor right into the base of the soup.
4. Build the Broth
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. This allows the carrots to soften and the flavors to meld beautifully.
5. Add Noodles and Soy Sauce
Stir in the soy sauce and vermicelli noodles. Cook according to package instructions—usually 3–5 minutes—until the noodles are tender but not mushy. Vermicelli cooks quickly, so keep an eye on it.
6. Finish with Greens
Add the chopped spinach and stir gently until wilted. Taste the soup and adjust seasoning with more salt, pepper, or soy sauce if needed. A splash of lime juice at this stage adds a lovely brightness.
7. Serve and Garnish
Ladle the soup into bowls. Garnish generously with fresh cilantro and serve with lime wedges on the side. The lime adds a zesty contrast that elevates the entire dish.
🌟 Tips & Variations
- Shortcut Option: Use rotisserie chicken instead of raw chicken to save time—just add it after the broth simmers.
- Noodle Swap: If you don’t have vermicelli, thin rice noodles or angel hair pasta work well.
- Spice It Up: Add chili flakes or a dash of sriracha for heat.
- Extra Veggies: Toss in mushrooms, bell peppers, or peas for added texture and nutrition.
- Make It Vegetarian: Swap chicken for tofu and use vegetable broth.
- Storage: Refrigerate leftovers for up to 3 days. If noodles absorb too much broth, add a splash of water or stock when reheating.
This soup is comfort in a bowl—light yet satisfying, simple yet flavorful. Want to explore more cozy noodle soups or broth-based dinners? I’ve got plenty more warm and wonderful ideas to keep your pot simmering.