Chicken Vermicelli Soup

A light chicken vermicelli soup made with tender vegetables, bright lemon, and fresh spinach. Perfect for cold winter days, cozy evenings, or when you’re feeling under the weather.

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Soups, Salads & Bowls

Mediterranean

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Chicken vermicelli soup with tender noodles, chicken pieces, vegetables, and fresh herbs in a light tomato broth, served in a white bowl.

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Ingredients:

3 tbsp olive oil
½ onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 garlic clove, minced
1 tbsp tomato sauce
4 cups chicken broth
4 cups water
1 cup vermicelli
2 cups chicken breast, cooked, diced (about 8–10 oz)
½ lemon, juiced
Handful fresh spinach, roughly chopped
Salt, to taste
Black pepper, freshly ground

Method:

Start Cooking

Heat olive oil in a medium pot over medium heat.
Add onion, carrot, and celery. Sauté 5–6 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
Add tomato sauce and stir for 1 minute to cook off the raw tomato flavor.
Pour in chicken broth and water. Bring to a gentle boil.
Add vermicelli and chicken. Reduce to a simmer and cook 6–8 minutes, until noodles are tender.
Stir in lemon juice, then add spinach and cook 1–2 minutes until just wilted.
Taste and season with salt and black pepper. Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

You can add more tomato flavor if you like – use tomato sauce or tomato paste (ratio: 1 tablespoon paste = 3 tablespoons sauce).
For the chicken, bake it, boil it, or keep it easy with rotisserie chicken.

Make it yours

Add parsley or dill for a fresh herb note.
Swap vermicelli for orzo or small pasta.
Add paprika or red crushed pepper for warmth.
Add mint for a fresh twist.
Finish with a drizzle of olive oil for extra richness.

At the table

Serve with crusty bread or warm pita, and extra lemon wedges on the side for squeezing.
Pair with a simple tomato cucumber salad for an easy, complete meal.

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FROM THE PANTRY

Vermicelli

WHY WE LOVE IT

Versatile: Works in soups, stir-fries, desserts, and puddings.

Fast-Cooking: Ready in minutes or even with a quick soak.

Diet-Friendly: Many varieties are naturally gluten-free, fat-free, and cholesterol-free.

Delicate Texture: Absorbs broth and sauces better than thicker noodles.

A LITTLE STORY

Vermicelli is a highly versatile, long, thin noodle with a dual identity: in the West, it is a traditional Italian wheat pasta, while in the East, it is a staple rice or starch-based noodle essential to Asian and Indian cuisines.

DID YOU KNOW?

Vermicelli simply means “little worms” in Italian (all about the shape!).

In Italy, it’s thicker than spaghetti; elsewhere, it’s thinner.

Its slippery strands helped inspire the four-tined fork.

In British English, vermicelli can also mean chocolate sprinkles.