Chicken Broth with Vermicelli
Incredibly tasty, bright, and rich - perfect for the whole family! Chicken broth with vermicelli is very easy to make. It’s great for a family lunch before the main course - a light yet hearty soup suitable even for young children.
Updated : 09 October, 2025
Easy
About 20 min.
Ingredients
1
Chicken
2
Carrot
1
Onion
0.5 cup
Vermicelli
2 liter
Water
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the broth, you can use a whole chicken or separate parts such as breast, legs, thighs, or wings. I prefer using a soup hen or rooster for richer flavor.
Step 2
Clean the chicken: remove innards, pluck remaining feathers, and singe if needed. Rinse the carcass thoroughly. Peel and rinse the onion and carrot. Place the chicken and vegetables in a pot, pour in water, and put on the stove. Bring to a boil over high heat, skim off any foam, reduce the heat to medium, and simmer the broth uncovered until the chicken is fully cooked. Cooking time depends on the parts used.
Step 3
Remove the chicken from the broth. Also, take out the onion and carrot. The broth can be used as is or enhanced with some fresh vegetables for color and flavor.
Step 4
I usually add a small carrot, thinly sliced into rounds, half-moons, or sticks. For extra taste, you can also finely chop a quarter of a small onion.
Step 5
Add the vegetables to the boiling broth and simmer for about 5 minutes over medium heat.
Step 6
Add vermicelli and salt to taste. Cook until all ingredients are done. If you use fine vermicelli, you can turn off the heat right after adding it and let it stand covered on the hot stove for 5-10 minutes - the pasta will cook perfectly in that time.
Step 7
At the end, add chopped herbs and ground black pepper to taste.
Step 8
Separate the slightly cooled chicken meat from the bones.
Step 9
Serve pieces of chicken in each bowl of broth.
Step 10
You can also serve the soup with a boiled egg - half an egg per bowl makes it more filling.