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Chicken and Vermicelli Soup With Lime

Chicken and Vermicelli Soup With Lime in a rustic bowl
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Chicken and Vermicelli Soup With Lime is a bright and comforting soup featuring tender chicken, delicate vermicelli noodles, and vibrant lime juice. This nourishing and flavorful bowl balances savory warmth with fresh citrus, making it perfect for light yet satisfying meals.

Ingredients

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  • 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 shredded rotisserie chicken to reduce cooking time.

Add vegetables like celery or peas for variety.

Substitute lemon juice for lime for a different citrus note.

Use gluten-free noodles if needed.

Garnish with cilantro or mint for added freshness.

Nutrition

Find it online: https://paulakitchen.com/chicken-and-vermicelli-soup-with-lime/