Chicken Vermicelli Soup

By • August 25, 2014 3 Comments

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Author Notes: In winter I'm a sunshine seeker, searching for sunlit spots in my garden. But when the sun goes down or on cloudy windy days, I turn to food for a toasty cuddle. This homey chicken soup is just what I need (not rich, heavy or stodgy like many winter soups can be.) It’s more like a gentle yet warm embrace that reaches deep into your soul.quiche'n'tell


Serves 4

  • 2 chicken breasts sliced into strips
  • 2 tablespoons any flavourless vegetable oil such as canola or sunflower
  • 1 large onion finely chopped
  • 2 potatoes quartered
  • 2 carrots cut into large quarters
  • 4-5 cups chicken stock
  • 1 1 inch piece of cinnamon
  • 1 teaspoon chilli flakes
  • 1 pinch saffron strands soaked in 2 teaspoons of warm water
  • Juice of half lemon
  • 1 tablespoon chopped, fresh parsely
  • 150 grams thin, rice vermicelli
  • flour for dusting the chicken
  • salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs, separated
  1. Heat oil in a thick casserole dish and fry the onions till slightly soft. Add the chicken pieces dusted with flour and quickly brown (not too much or the onions will burn).
  2. Throw in the carrots and potatoes, cook for a couple of minutes and pour in the stock, cinnamon stick, chilli flakes and salt. Bring to a boil, lower heat, cover and simmer till vegetables are tender but not mushy.
  3. In a small bowl, beat the egg yolks with the lemon juice and mix in the herbs and the soaked saffron with the water (cooled or else the eggs will be cooked).
  4. Add the vermicelli to the soup and cook for a further 7-8 minutes till they are done. Mix in the chicken followed by the egg mixture. It’s important to keep the heat low or take the pan off the heat while stirring the eggs in. Once mixed, return to low heat, simmer for 2 minutes, add the pepper and serve piping hot.

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