Chicken and Vermicelli Soup With Lime

By Naz Deravian

Updated January 22, 2025

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5(1,025)
Comments
Read comments

A soothing bowl of broth and wheat vermicelli is popular among many cuisines, and often the go-to soup at the first signs of a cold or ailment. Available at many grocery stores and at Middle Eastern and Latin markets, the vermicelli noodles are packaged already broken or sold in nests which you can break by hand. (Note: These are not rice vermicelli noodles.) The finely chopped vegetables and chicken, along with a bit of tomato paste and turmeric, make for a satisfying and savory broth. The soup will thicken as it sits; you can adjust the consistency to your liking by adding more water when reheating.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings 

  • 2 tablespoons butter or olive oil

  • 1 small or ½ large yellow onion, finely chopped

  • ½ teaspoon ground turmeric

  • 1 medium Yukon Gold potato, diced into small cubes 

  • 1 large carrot, finely chopped

  • 2 tablespoons tomato paste

  • 1 boneless, skinless chicken breast

  • Kosher salt (such as Diamond Crystal) and black pepper

  • ¾ cup broken wheat vermicelli noodles, broken angel hair pasta or fideo 

  • 1 tablespoon chopped parsley, plus more for serving

  • 1 tablespoon lime or lemon juice, plus more as needed

  • Lime or lemon slices, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

21 grams carbs; 33 milligrams cholesterol; 193 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 339 milligrams sodium; 13 grams protein; 3 grams sugar

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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,025 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

DJW

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.

Maggie

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.

NC in PGH

How are you keeping your single chicken breast tender with 40 minutes of simmering? Thank you.

Barb B

This recipe is one of my favorites. It's easy to make and my grandkids love it. I used Perdue Shortcuts diced chicken breast and that was the perfect amount of chicken.

John M.

Apparently, there are some issues regarding the chicken in this recipe. First, a single breast is just that. It would be more accurate to have an approximate weight. Second, there seems to be concern for the lengthy cooking time. Why not poach the chicken in broth (as many have used) to your desired doneness? Make the rest of the recipe as written.

Cowboy

Delicious soup! Followed the recipe, except for a few modifications: - 1 tsp of Turmeric - 6 cups of Chicken Broth instead of Water - 1 tbsp of Better Than Bouillon - 1/2 tsp of Red Pepper Flakes - used seasoned salt on the 2 chicken breasts Shredded the chicken at 25 mins, added it back to the pot with the angel hair and cooked for 10 mins, then turned off the heat. Added Bok Choy (had it in the fridge) and the juice of 1 lime. Let it set for a few mins. This is a keeper!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.