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Chicken Vermicelli Soup

Course Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -4


  • 2-4 cups of chicken stock
  • 1 cup of poached chicken shredded
  • Drizzle of vegetable oil
  • 1/2 cup of vermicelli
  • 1/2 a lemon
  • Salt if necessary


  1. Heat up your chicken stock by bringing it to the boil then leaving to simmer on low heat.
  2. Shred your chicken pieces and add to the warming chicken stock.
  3. In a separate pot, add a drizzle of vegetable oil and the vermicelli. Keep stirring around on medium heat until the vermicelli becomes heavier to the touch and light golden in colour.
  4. Stand back and slowly pour in the chicken stock and shredded chicken onto the vermicelli. Do this gently as it will splutter.
  5. Keep simmering for another 10 minutes until the vermicelli is cooked (taste it to check).
  6. Turn off the heat and add the lemon. Adjust the salt as necessary depending on how salty your original stock was.
  7. Serve in pretty bowls and forget about your worries.

Recipe Notes

-These proportions are a rough guide, feel free to add more vermicelli or chicken as you see fit.
-You can add a squeeze of lemon to the bowls just before serving so the lemony taste doesn't get too diluted.
-Don't over salt the soup it will ruin your life.