Chicken Vermicelli Soup

Ingredients

• 480–960 ml (2–4 cups)chicken stock
• 240 ml (1 cup; about 140 g)poached chicken, shredded
• A drizzlevegetable oil
• 120 ml (½ cup)vermicelli
• ½lemon
• If neededsalt

Instructions

1. 1

   Heat the stock

   Bring the chicken stock to the boil, then reduce the heat and leave it to simmer gently.

2. 2

   Add the chicken

   Shred the poached chicken and add it to the warming stock.

3. 3

   Toast the vermicelli

   In a separate pot, warm a drizzle of vegetable oil over medium heat. Add the vermicelli and keep stirring until it feels heavier and turns light golden.

4. 4

   Pour in the stock

   Stand back and slowly pour the stock and shredded chicken over the vermicelli, taking care as the mixture may splutter.

5. 5

   Simmer until cooked

   Simmer for a further 10 minutes, then taste a strand of vermicelli to check that it is cooked.

6. 6

   Season with lemon

   Turn off the heat and add the lemon. Taste and add salt if needed, depending on how salty the stock is.

7. 7

   Serve the soup

   Ladle into bowls and serve.

What is chicken vermicelli soup?

This is a light, brothy soup built from chicken, fine noodles and stock, finished with lemon. Vermicelli soups appear in many cuisines, so this version is best understood as a simple home-style preparation rather than one fixed regional recipe.

Toasting the noodles before adding the liquid gives them a golden colour and a gently savoury flavour, while lemon brightens the finished broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 19g protein, 21g carbs, 8g fat.

The vermicelli provides most of the carbohydrates, while the chicken supplies most of the protein. Vegetable oil and the chicken contribute fat, and the stock is the main source of sodium, which can vary by brand. For a more balanced plate, serve the soup with vegetables or a side salad.

Choosing the ingredients

Stock: Use a stock you enjoy drinking on its own, as it forms most of the soup. The recipe allows 480–960 ml; use the smaller amount for a more concentrated bowl or the larger amount for a brothier one.

Chicken: Poached chicken is already cooked, so it only needs to warm through in the stock. Shred it into bite-sized pieces so it is easy to eat with the noodles.

Vermicelli: Fine vermicelli cooks quickly and is easy to overcook. Keep the strands moving as they toast so they colour evenly.

Why toast the noodles?

Toasting the vermicelli in a little oil adds colour and a deeper flavour before it meets the stock. Stir continuously over medium heat and look for a light golden shade rather than a dark brown one.

The noodles may feel slightly heavier as they warm in the oil; use the stated colour cue as well, since the sensation can be subtle.

Pouring in the stock safely

The hot stock can splutter when it hits the oiled pot, so lower the heat if needed and pour slowly from a stable position. Keep your face and hands back from the pot as you add it.

Adding the stock and chicken gently helps avoid splashes and keeps the noodles in the pot.

Checking the noodles

Timing: Simmer for 10 minutes, then taste a strand. Vermicelli thickness can vary, so the texture is a more useful check than the clock alone.

Texture: The noodles should be tender but not falling apart. If they still feel firm, continue simmering briefly and check again.

Balancing the seasoning

Salt: Stock can vary considerably in saltiness, so taste the soup before adding any. A small adjustment at the end is easier than trying to correct an overly salty broth.

Lemon: Add it after turning off the heat for a fresh, bright finish. Start with the juice of half a lemon, then adjust to taste.

What to serve with it

Serve the soup as it is for a light meal, or pair it with bread to make the bowl more filling. A simple salad or steamed vegetables also works alongside the warm broth.

Use warmed bowls if you want the soup to stay hot at the table; the thin noodles cool quickly once served.

Recipe notes & tips

• Taste the stock before adding salt, as some stocks are already well seasoned.
• Keep the vermicelli moving in the pot so it browns evenly.
• Pour the hot stock slowly to reduce spluttering.
• Check the vermicelli by tasting it rather than relying only on the cooking time.
• Add the lemon after switching off the heat to keep its flavour fresh.

Variations

• Add herbs: Stir in chopped parsley or coriander just before serving.
• Add vegetables: Simmer thinly sliced carrot in the stock until tender.
• Use another citrus: Replace the lemon with lime for a sharper finish.
• Make it spicy: Add a pinch of chilli flakes to the bowls.
• Use fresh vermicelli: Add it according to its packet instructions, as it may cook faster than dried vermicelli.

Common mistakes to avoid

• Darkening the noodles: Stir constantly and take the pot off the heat once they are light golden.
• Pouring too quickly: Add the stock slowly because it can splutter against the hot oil.
• Overcooking the vermicelli: Taste it after 10 minutes and stop simmering once it is tender.
• Adding salt too soon: Check the finished broth first, especially if the stock is salty.
• Adding too much lemon at once: Start with half a lemon and taste before adding more.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat gently until piping hot; the vermicelli will continue to soften as it sits, so add a splash of stock or water if the soup has thickened.

Frequently asked questions