Cozy Chicken Vermicelli Soup Delight

Cozy Chicken Vermicelli Soup is my go-to when I need comfort in a bowl. This light yet satisfying soup features tender shredded chicken, delicate vermicelli noodles, and a savory broth that warms me from the inside out. It’s soothing, simple to make, and full of flavor without being heavy—perfect for chilly days, lazy Sundays, or whenever I need a nourishing reset.

Why You’ll Love This Recipe

I love how this soup is both cozy and refreshing. The thin vermicelli noodles cook quickly and soak up all the delicious broth, while the shredded chicken adds hearty protein. It’s easy to customize with vegetables or herbs, and it’s gentle enough to enjoy even when I’m feeling under the weather. Plus, it comes together with pantry staples in under an hour, making it a reliable, comforting meal I can whip up anytime.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs, cooked and shredded

• Vermicelli noodles (thin rice or wheat variety)

• Chicken broth or stock

• Carrots, diced

• Celery, sliced

• Onion, finely chopped

• Garlic, minced

• Olive oil or butter

• Salt and black pepper

• Bay leaf

• Fresh parsley or dill, for garnish

• Optional: lemon juice, chili flakes, or ginger for added flavor

directions

1. I heat olive oil in a large pot over medium heat and sauté the onions, garlic, carrots, and celery until softened, about 5–7 minutes.

2. I add the chicken broth, bay leaf, salt, and pepper, and bring it to a gentle boil.

3. I stir in the shredded chicken and let everything simmer for 10–15 minutes to build flavor.

4. I add the vermicelli noodles and cook for another 3–5 minutes until they’re tender.

5. I remove the bay leaf and adjust seasoning to taste—sometimes I add a splash of lemon juice for brightness.

6. I ladle the soup into bowls and garnish with fresh herbs before serving.

Servings and timing

This recipe makes about 6 servings. Prep takes around 15 minutes, and cook time is about 30 minutes, so I can have this cozy meal ready in under 45 minutes.

Variations

Sometimes I stir in a handful of spinach or chopped kale for extra greens. If I want to spice it up, I add a dash of chili flakes or grated ginger. I’ve also swapped the chicken for leftover turkey or added a drizzle of sesame oil for an Asian-inspired twist. When I’m short on time, I use rotisserie chicken and pre-chopped veggies.

storage/reheating

I store leftovers in the fridge for up to 4 days. The noodles may absorb some broth, so I add a splash of extra broth or water when reheating on the stove or in the microwave. If I plan to store it longer, I keep the noodles separate and add them fresh when reheating.

FAQs

Can I use uncooked chicken in the soup?

Yes, I’ve added raw chicken breasts directly to the broth and simmered until fully cooked, then shredded them and returned the meat to the pot. It adds even more flavor to the broth.

What kind of vermicelli should I use?

I usually use rice vermicelli for a light texture, but wheat-based angel hair pasta or thin spaghetti broken into pieces works well too.

Can I freeze this soup?

Yes, though I prefer freezing it without the noodles since they can become mushy. I freeze the broth and chicken, then add fresh vermicelli when reheating.

How can I make it more flavorful?

I build flavor by sautéing the veggies first and using a good-quality broth. Adding a splash of lemon juice, fresh herbs, or even a parmesan rind during cooking can deepen the taste.

Is this soup good for meal prep?

Definitely. I often make a big batch and portion it out for lunches. Just store the noodles separately or cook them fresh for each serving.

Conclusion

Cozy Chicken Vermicelli Soup is one of those simple pleasures that never disappoints. It’s warm, flavorful, and nourishing—everything I want in a homemade soup. Whether I’m feeling under the weather or just craving something comforting, this recipe always delivers that soothing, homemade goodness in every spoonful.

Print