Description
A hearty and comforting Chicken and Vermicelli Soup with Lime, filled with tender chicken, vegetables, and warming spices, finished with a bright touch of lime and parsley.
Ingredients
- 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 and black pepper, to taste
- ¾ cup broken wheat vermicelli noodles, broken angel hair pasta, or fideo
- 1 tablespoon chopped parsley, plus more for serving
- Juice of 1 lime
Instructions
1. Heat butter or olive oil in a large pot over medium heat. Sauté onion until softened, about 3–4 minutes.
2. Stir in turmeric and cook for 30 seconds until fragrant.
3. Add diced potato, carrot, and tomato paste. Cook 2–3 minutes, stirring to coat vegetables.
4. Pour in about 6 cups water or chicken broth. Add chicken breast, season with salt and pepper. Bring to a boil, then simmer 40 minutes until chicken is cooked and vegetables tender.
5. Remove chicken, shred with forks, and return to pot.
6. Add broken vermicelli noodles and cook 5 minutes until tender.
7. Stir in parsley and lime juice. Adjust salt and pepper to taste.
8. Serve hot, garnished with extra parsley and lime wedges.
Notes
Use chicken broth instead of water for deeper flavor. Substitute boneless thighs for extra tenderness if preferred. Add a pinch of chili flakes for subtle heat.