Meat, Meal soups and plant based
Chicken and vegetable soup with vermicelli
Chicken and vegetable soup with vermicelli is a full meal in a bowl for 4 people, ready in 70 minutes and easy to make, for €2.30 per person. Chicken thighs simmer with carrots, leeks, turnip and celery until the broth turns clear and flavorful. Success depends on a gentle simmer and careful skimming at the start of cooking.
Tonight, real homemade chicken soup, with tender vegetables, shredded chicken and vermicelli, the best remedy for cold evenings.
- Total time
- 1 h 10
- Difficulty
- Easy
- Cost per person
- €2.30
- Calories per person
- 470 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
This is the kind of dish that warms you up without any fuss, a golden broth full of soft carrot and leek rounds, tender shredded chicken, and vermicelli that keeps plumping up in your bowl. The flavor comes from slow cooking, not a long spice list, and that's exactly what makes this soup so soothing on a cold night.
It's the perfect recipe for a quiet Sunday, when the pot can simmer away while you get on with other things, or for a weeknight when everyone needs something warm and simple. Kids love it for the vermicelli and shredded chicken, and there's usually enough left over for the next day.
The ingredients
Butcher
- Chicken thighs 4
Fruits and vegetables
- Carrots 3
- Leeks 2
- Turnip 1
- Celery stalks 2
- Onion studded with cloves 1
- Parsley 1 bunch
Pantry
- Vermicellioften in the pantry 100 g
- Coarse saltoften in the pantry 1 tbsp
- Pepperoften in the pantry 1 pinch
Bakery
- Country bread 4 slices
Allergens Gluten, Celery
The step by step recipe
-
Put the chicken thighs in a large pot with 2 liters of cold water, the clove studded onion and the coarse salt, then bring gently to a simmer. 10 min
Start with cold water, so the flavors release into the broth.
-
Skim thoroughly, add the carrots, leeks, turnip and celery cut into large pieces, then let simmer. 40 min
A broth should barely simmer, boiling hard makes it cloudy.
-
Remove the chicken, discard the skin, shred the meat and throw away the bones. 5 min
Shred the meat while it's still warm, it comes apart easily.
-
Strain the vegetables from the broth, discard the onion, slice the carrots and leeks into rounds, and return them to the pot with the shredded chicken.
Taste and adjust the salt only at this point.
-
Add the vermicelli to the boiling broth and let it cook, then serve with the parsley and bread. 4 min
The vermicelli keeps swelling at the table, so don't overcook it.
Our tips to get it right
- Pick chicken thighs with the skin on, it adds flavor and richness to the broth as it cooks.
- Cut the vegetables into large pieces for simmering the broth, then slice them thinner later for serving.
- Don't salt too early, the broth reduces as it cooks and concentrates the salt, so taste only at the end before adjusting.
The variations
- Swap the chicken thighs for a whole chicken cut into pieces if you want more meat and an even richer broth.
- For a vegetarian version, replace the chicken with a large piece of celery root and mushrooms, and use a homemade vegetable broth.
- For busy kids, blend part of the cooked vegetables into the broth for a smoother soup with the vermicelli stirred in.
What to serve it with
- Toasted country bread for dipping
- A dab of mustard on the side
- Grated cheese for the kids
Storage
The soup keeps for 3 days in the fridge in a sealed container, vegetables and chicken included. It freezes well for up to 2 months, ideally without the vermicelli, which you should add fresh when reheating. Warm it gently in a pot, stirring from time to time.
Questions about this dish
Can you make this soup ahead of time?
Yes, it's even better that way, the broth gains flavor after resting overnight in the fridge. Add the vermicelli only when you're ready to serve so they don't get too soft.
Can you replace the vermicelli with something else?
You can use small soup pasta or rice instead of vermicelli. Just adjust the cooking time according to the package instructions.
How do you keep the broth from turning cloudy?
Skim off the gray foam that rises at the start of cooking, since that's what clouds the broth. Also let it simmer gently rather than boil hard.
Is celery essential in this recipe?
Celery stalk adds a classic flavor to the broth, but you can leave it out if someone is allergic. The taste will be a bit less complex, but the soup will still turn out well.
How long does it take to make a chicken and vegetable soup with vermicelli?
Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a chicken and vegetable soup with vermicelli?
About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a chicken and vegetable soup with vermicelli cost?
About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, celery. Always check the labels of the products you buy.
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