For the Broth:
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
6 cups chicken broth (homemade or store-bought)
1 cup cooked shredded chicken (rotisserie chicken works great!)
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and black pepper, to taste
For the Noodles:
3–4 oz vermicelli noodles (or any thin pasta like angel hair)
1 cup fresh spinach or kale (optional) – For added nutrition.
Optional Garnishes:
Fresh parsley or cilantro, chopped
Lemon wedges
Crusty bread or crackers
How to Make Chicken Vermicelli Soup
Step 1: Sauté the Vegetables
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Step 2: Build the Broth
Add the chicken broth, thyme, parsley, bay leaf, and shredded chicken to the pot.
Bring to a gentle boil, then reduce the heat to low. Simmer for 10–15 minutes to allow the flavors to meld.
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