Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 100g (about 3.5 oz) vermicelli noodles
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
- Juice of half a lemon (optional, for brightness)
Instructions
- In a large pot, heat the olive oil (or butter) over medium heat.
- Add the chopped onion and cook for 2-3 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the sliced carrots and celery. Cook for 5-6 minutes, stirring occasionally.
- Pour in the chicken broth, then add the thyme and bay leaf. Bring to a boil.
- Reduce heat to a simmer and cook for about 10 minutes, or until vegetables are tender.
- Add the shredded chicken and vermicelli noodles. Simmer for about 5-6 minutes, or until the noodles are cooked through.
- Season with salt and pepper to taste. Remove the bay leaf.
- Stir in fresh parsley and a squeeze of lemon juice if desired.
- Serve warm and cozy with crusty bread if you like!
If you’d like, I can help you adapt this for a slow cooker or Instant Pot too — just say so!