Chicken Fillet Soup with Potatoes and Vermicelli
Light, healthy, and diet-friendly, perfect for the whole family! Chicken fillet soup with potatoes and vermicelli is simple yet tasty, loved by kids and adults. Easy to prepare, low in calories, and ideal for a light diet.
Updated : 03 October, 2025
Easy
About 45 min.
Ingredients
250 grams
Chicken fillet
1
Potato
1
Onion
1
Carrot
0.5 cup
Vermicelli
5
Peppercorns
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Defrost the chicken meat beforehand by moving it from the freezer to the bottom shelf of the fridge. For the best taste, use chilled fillet. You can cook this soup with other chicken parts too, but white meat makes it the most diet-friendly.
Step 2
Rinse the fillet with water, pat dry with a paper towel, and cut into portion-sized pieces. This will reduce the cooking time compared to boiling a whole piece.
Step 3
Place the meat in a suitable pot and cover with clean cold water. Put on high heat. When the water boils, turn off the heat and drain. Refill with fresh water and bring to a boil again. This helps remove possible unwanted substances from the chicken.
Step 4
Skim off the foam that forms on top. Add salt and spices to taste (I used whole peppercorns). Reduce the heat to low and let the broth simmer for about 15 minutes. To keep it clear, avoid vigorous boiling - let it gently simmer.
Step 5
While the broth is cooking, prepare the vegetables. Wash them well and peel. Dice the carrot into small cubes (or slice into rings or stars).
Step 6
Cut the potatoes into larger cubes (or sticks).
Step 7
Wash, dry, and finely chop the greens. I used parsley, but choose according to taste.
Step 8
After 15 minutes, add the prepared vegetables to the broth. I usually add the onion whole (peeled), but you can chop it into cubes instead.
Step 9
Cook until the vegetables are tender, about 15 minutes. Check the potatoes - they should break easily under a spoon. Add the vermicelli and greens, stir, and cook for another 3–5 minutes (depending on the type of vermicelli). Turn off the heat, cover with a lid, and let the soup sit for about 15 minutes so the vermicelli finishes cooking.
Step 10
Serve the soup warm. Add extra fresh herbs if desired. Enjoy!