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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: 4
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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Nutrition:

Calories: 426 kcal | Carbohydrates: 55 g | Protein: 20 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 53 mg | Sodium: 1109 mg | Potassium: 442 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 2599 IU | Vitamin C: 11 mg | Calcium: 45 mg | Iron: 1 mg
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