Chicken and Vermicelli Soup With Lime
Updated Jan. 23, 2025
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter or olive oil
- 1small or ½ large yellow onion, finely chopped
- ½teaspoon ground turmeric
- 1medium Yukon Gold potato, diced into small cubes
- 1large carrot, finely chopped
- 2tablespoons tomato paste
- 1boneless, skinless chicken breast
- Kosher salt (such as Diamond Crystal) and black pepper
- ¾cup broken wheat vermicelli noodles, broken angel hair pasta or fideo
- 1tablespoon chopped parsley, plus more for serving
- 1tablespoon lime or lemon juice, plus more as needed
- Lime or lemon slices, for serving
Nutritional analysis per serving (6 servings)
193 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 13 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, melt the butter over medium. Add the onion and cook, stirring frequently, until softened and translucent, about 5 minutes; you don’t want the onion to take on any color. Sprinkle in the turmeric and stir until fragrant, about 30 seconds. Add the potato and carrot, then stir and cook for 2 minutes.
- Step 2
Adjust heat to medium-low and add the tomato paste. Cook, stirring frequently, until the tomato paste releases its color into the oil, 2 to 3 minutes.
- Step 3
Place the chicken breast on top of the vegetables and season with 2 teaspoons salt and ¼ teaspoon pepper. Add 6 cups of water and stir. Partially cover, increase heat and bring to a boil, then cover completely, adjust heat to low and simmer gently for 40 minutes.
- Step 4
After 40 minutes, transfer the chicken to a medium bowl and shred with two forks while the soup continues to simmer. Taste the soup and adjust salt as needed. Add the shredded chicken and vermicelli, stir and increase heat to bring the soup to a lively simmer. Cover, adjust heat to low and simmer until the noodles soften and the flavors come together, 10 minutes.
- Step 5
Remove from the heat, stir in the parsley and lime juice and let sit, covered, for 5 to 10 minutes. Taste and adjust seasoning with more lime juice, salt or pepper as needed. Serve with lime slices and garnish with more parsley.
Private Notes
Comments
How are you keeping your single chicken breast tender with 40 minutes of simmering? Thank you.
1 chicken breast for 6 people doesn't seem to be enough. Also, as the question suggests, 40 minutes will produce very dry stringy chicken. 20 minutes should be more than enough considering the soup simmers for 10 more minutes, and continues to poach for 5-10 more.
This looks like an amped-up Sopa de Fideos, one of my favorite Mexican soups. Here in Tucson, a package of fideos, which are vermicelli already broken up, is readily available in the Mexican/Hispanic foods section of any grocery store.
I doubled everything, and then extra turmeric, used chicken diced and browned thighs (needed to use them) and stock (had some left over) instead of water. Didn't need to simmer as long. Lime and cilantro really add to the dish so I wouldn't skip them. Salt and pepper at the end. I gave it 4 stars because I really missed the presence of some leafy greens.
As comments suggest (which I wish I had read before making) the soup is bland, chicken gets overcooked after simmering for 40 minutes and takes much longer than described
These noodles are called traditional German egg vermicelli soup noodles in my grocery store. Go figure. This is an excellent base recipe, quite easy to amp up based on your audience. Mine was sick, so I added fresh ginger, used a whole lime, half broth/half water, and two small breasts. Mission accomplished. Thank you.