Chicken Vermicelli Soup Recipe

Name: Chicken Vermicelli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts sliced into strips; 2 tablespoons any flavourless vegetable oil such as canola or sunflower; 1 large onion finely chopped; 2 potatoes quartered; 2 carrots cut into large quarters; 4-5 cups chicken stock; 1 1 inch piece of cinnamon; 1 teaspoon chilli flakes; 1 pinch saffron strands soaked in 2 teaspoons of warm water; Juice of half lemon; 1 tablespoon chopped, fresh parsely; 150 grams thin, rice vermicelli; flour for dusting the chicken; salt; 1/2 teaspoon freshly ground black pepper; 2 eggs, separated

Servings: persons

2 chicken breasts sliced into strips
2 tablespoons any flavourless vegetable oil such as canola or sunflower
1 large onion finely chopped
2 potatoes quartered
2 carrots cut into large quarters
4-5 cups chicken stock
1 1 inch piece of cinnamon
1 teaspoon chilli flakes
1 pinch saffron strands soaked in 2 teaspoons of warm water
Juice of half lemon
1 tablespoon chopped, fresh parsely
150 grams thin, rice vermicelli
flour for dusting the chicken
salt
1/2 teaspoon freshly ground black pepper
2 eggs, separated

1
Heat oil in a thick casserole dish and fry the onions till slightly soft. Add the chicken pieces dusted with flour and quickly brown (not too much or the onions will burn).
2
Throw in the carrots and potatoes, cook for a couple of minutes and pour in the stock, cinnamon stick, chilli flakes and salt. Bring to a boil, lower heat, cover and simmer till vegetables are tender but not mushy.
3
In a small bowl, beat the egg yolks with the lemon juice and mix in the herbs and the soaked saffron with the water (cooled or else the eggs will be cooked).
4
Add the vermicelli to the soup and cook for a further 7-8 minutes till they are done. Mix in the chicken followed by the egg mixture. It's important to keep the heat low or take the pan off the heat while stirring the eggs in. Once mixed, return to low heat, simmer for 2 minutes, add the pepper and serve piping hot.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 chicken breasts sliced into strips, 2 tablespoons any flavourless vegetable oil such as canola or sunflower, 1 large onion finely chopped, 2 potatoes quartered, and more.

Yes, Chicken Vermicelli Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Vermicelli Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions