Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie works great)
- 100g (about 3.5 oz) vermicelli noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened.
- Stir in the minced garlic, sliced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth, add the thyme and bay leaf, and bring the soup to a boil.
- Reduce heat to a simmer and cook for about 10 minutes, until the vegetables are tender.
- Add the cooked shredded chicken and vermicelli noodles. Cook for another 5–6 minutes, or until the noodles are tender.
- Season with salt and black pepper to taste. Remove the bay leaf.
- Ladle the soup into bowls, sprinkle with fresh chopped parsley, and serve with a squeeze of lemon if desired.
Enjoy your warm, comforting bowl of chicken vermicelli soup! Let me know if you’d like a version with an Asian twist, too!