Vermicelli Soup with Chicken and Vegetables

Vermicelli Soup with Chicken and Vegetables

A comforting soup made with CEREN Vermicelli, tender chicken, and fresh vegetables. Perfect for cold days.

Ingredients

  • 1 cup CEREN Vermicelli
  • 1 chicken breast (250 g)
  • 1 carrot, diced
  • 1 potato, diced
  • 1 zucchini, diced
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 6 cups chicken broth (or water with bouillon)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric (optional, for color)
  • Juice of ½ lemon
  • Fresh parsley for garnish

Instructions

Cook the chicken: Place chicken breast in a pot with 6 cups broth. Simmer for 20 minutes until fully cooked. Remove chicken, shred into pieces, and set aside. Keep broth in the pot.

Prepare the vegetables: In a separate pan, heat olive oil. Sauté onion until translucent. Add carrot, potato, and zucchini. Cook for 6–7 minutes, stirring occasionally.

Combine soup base: Transfer vegetables into the pot with broth. Season with salt, pepper, and turmeric. Simmer 15 minutes until vegetables are tender.

Add vermicelli: Stir in CEREN Vermicelli and shredded chicken. Cook 6–8 minutes until vermicelli is tender but not mushy.

Finish and serve: Add lemon juice, adjust seasoning, and garnish with parsley. Serve hot.