I love this recipe because it’s so simple yet so comforting. I can have it ready in just half an hour, which makes it perfect for busy evenings or when I want a cozy meal without a lot of work. I also enjoy that it’s versatile—I can make it lighter with just broth and veggies or add extra noodles and herbs when I want something heartier.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 teaspoon fresh ginger, grated 1 large carrot, peeled and thinly sliced 6 cups chicken broth (low sodium) 1 1/2 cups cooked shredded chicken (rotisserie or poached) 3 oz vermicelli noodles (about 1 cup dry) 1 tablespoon soy sauce (optional) Salt and black pepper to taste 2 green onions, sliced (for garnish) Fresh parsley or cilantro (optional garnish)
Directions
I heat olive oil in a large pot over medium heat, then add the onion and cook until softened, about 3–4 minutes.
I stir in the garlic and ginger, letting them cook for about 30 seconds until fragrant.
I add the carrots and cook for another 2–3 minutes, stirring occasionally.
I pour in the chicken broth and bring it to a gentle simmer.
I add shredded chicken and soy sauce (if using), letting it simmer for about 5 minutes so the flavors blend.
I stir in the vermicelli noodles and cook them according to the package directions, usually 3–4 minutes.
I season with salt and black pepper to taste, then ladle the soup into bowls.
I garnish with green onions and fresh herbs before serving it hot.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, so I can have it ready in just 30 minutes.
Variations
I sometimes use rice vermicelli to make it gluten-free.
I like to squeeze in a bit of lemon juice for brightness.
For a spicy kick, I add a pinch of red pepper flakes.
I occasionally swap carrots for zucchini or bok choy for a different veggie twist.
Storage/Reheating
I keep leftovers in the fridge for up to 3 days. Since the noodles absorb broth as they sit, I usually add extra stock when reheating. I reheat it gently on the stovetop or in the microwave until warmed through.
FAQs
Can I make this soup ahead of time?
Yes, I prepare the broth and chicken ahead, then add noodles just before serving so they don’t get mushy.
Can I freeze Chicken Vermicelli Soup?
Yes, but I freeze it without noodles and add fresh ones when reheating.
What can I use instead of vermicelli?
I sometimes use broken angel hair pasta, rice noodles, or even thin egg noodles.
How do I make this gluten-free?
I use rice vermicelli and gluten-free soy sauce or skip the soy sauce altogether.
Can I make it vegetarian?
Yes, I use vegetable broth and swap the chicken for tofu or extra veggies.
How do I keep the noodles from getting soggy?
I cook them separately and add them to the soup when serving.
Can I use leftover roast chicken?
Yes, shredded leftover chicken works perfectly in this soup.
How do I make the broth richer?
I simmer it longer with extra aromatics like celery, leeks, or even a chicken bone for depth.
Can I add more vegetables?
Yes, I often add spinach, peas, or mushrooms for extra nutrition.
What’s the best way to serve this soup?
I like it hot with fresh parsley or cilantro, and sometimes I serve it with a slice of crusty bread.
Conclusion
I love how this Chicken Vermicelli Soup comes together so quickly while still tasting like something I’ve cooked all day. The light yet flavorful broth, tender chicken, and delicate noodles make it the ultimate comfort food. It’s a recipe I keep in my rotation whenever I need warmth and nourishment in just 30 minutes.
This Easy Chicken Vermicelli Soup is a light, comforting, and flavorful dish made with tender chicken, delicate vermicelli noodles, and a savory broth seasoned with garlic and ginger. Ready in just 30 minutes, it’s the perfect cozy meal for busy weeknights or when you need something warm and nourishing.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 large carrot, peeled and thinly sliced
6 cups chicken broth (low sodium)
1 1/2 cups cooked shredded chicken (rotisserie or poached)
3 oz vermicelli noodles (about 1 cup dry)
1 tablespoon soy sauce (optional)
Salt and black pepper, to taste
2 green onions, sliced (for garnish)
Fresh parsley or cilantro, for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened.
Stir in garlic and ginger, cooking about 30 seconds until fragrant.
Add carrots and cook another 2–3 minutes, stirring occasionally.
Pour in chicken broth and bring to a gentle simmer.
Add shredded chicken and soy sauce (if using), simmer 5 minutes to blend flavors.
Stir in vermicelli noodles and cook according to package directions, usually 3–4 minutes.
Season with salt and black pepper to taste.
Ladle soup into bowls and garnish with green onions and fresh herbs. Serve hot.
Notes
Use rice vermicelli for a gluten-free option.
Add a squeeze of lemon juice for extra brightness.
Include red pepper flakes or chili paste for a spicy kick.
Swap carrots with zucchini, bok choy, or other vegetables.
Cook noodles separately if making ahead to prevent them from getting soggy.
Freeze without noodles, then add fresh ones when reheating.
