Can I use leftover chicken in Cozy Chicken Vermicelli Soup Delight?

Yes, absolutely. This Cozy Chicken Vermicelli Soup Recipe is perfect for using shredded rotisserie chicken or leftover grilled chicken. Simply add the cooked chicken after the broth simmers and right before adding the noodles. This prevents overcooking and keeps the meat tender.

What kind of vermicelli is best for chicken soup?

For a classic texture, use rice vermicelli —thin, delicate, and naturally gluten-free. It cooks fast and absorbs broth beautifully. You can also use wheat-based vermicelli if preferred, but be sure to adjust cooking times.

How do I keep the vermicelli noodles from turning mushy?

The key is timing. Cook the noodles at the end, just before serving. Avoid overcooking and stir gently. For best results, store the noodles separately from the broth if you’re making extra for later.

Can I make this soup vegetarian or vegan?

Yes! For a vegan twist, substitute chicken with tofu or chickpeas and use vegetable broth. The rest of the ingredients—like ginger, garlic, spinach, and carrots—stay the same. You’ll still get all the comforting flavors with a plant-based boost.

Cozy Chicken Vermicelli Soup Delight – The Best Comfort Bowl

Name: Easy Chicken Vermicelli Soup That Warms the Soul in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
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 (optional garnish)

Description

Chicken Vermicelli Soup is a comforting, light, and flavorful dish made with shredded chicken, delicate vermicelli noodles, and a clear, savory broth seasoned with garlic, ginger, and aromatic herbs. It’s the perfect bowl to soothe your soul and warm you up.

Ingredients

Scale

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)

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 3–4 minutes.
Add garlic and ginger; sauté for 30 seconds until fragrant.
Add carrots and cook for another 2–3 minutes, stirring occasionally.
Pour in the chicken broth and bring to a simmer.
Add shredded chicken and soy sauce (if using). Simmer for 5 minutes to blend flavors.
Add vermicelli noodles and cook according to package instructions, usually about 3–4 minutes.
Season with salt and pepper to taste.
Ladle soup into bowls and garnish with sliced green onions and fresh herbs if desired. Serve hot.

Notes

You can use angel hair pasta broken into small pieces if vermicelli is unavailable.
For extra flavor, add a splash of lemon juice or a pinch of crushed red pepper flakes.
Leftovers may thicken as noodles absorb broth—just add more stock when reheating.
To make this gluten-free, use rice vermicelli and gluten-free soy sauce or omit soy sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3g
Sodium: 540mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 22g
Cholesterol: 55mg