Chicken Vermicelli Soup with Vegetables
A light, hot soup with chicken, peas, carrots, vermicelli, and mild seasoning.
A light hot soup with chicken, peas, carrots, vermicelli, and mild seasoning.
Like chicken noodle soup with small pasta.
This is a straightforward chicken soup with a little extra warmth from ginger and curry. It stays mild and easy to serve as a simple meal.
Ingredients
- 1 cup peas
- 1 cup chopped carrots
- 1 medium onion
- 1 cup vermicelli
- 150 g chopped chicken breast
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped parsley
- 1 teaspoon curry powder
- half a tablespoon black pepper
- 1 cube Maggi cube
- 1 tablespoon salt
- ¼ cup vegetable oil
- mentioned in the transcript butter
- one and a half liters of warm water warm water
Instructions
- Heat the vegetable oil in a pot over the heat.
- Add the chopped or sliced medium onion to the pot over the heat and cook until softened.
- Add the chopped carrots to the pot over the heat and stir.
- Add the grated fresh ginger to the pot over the heat and stir.
- Add the chopped chicken breast to the pot over the heat, if using, as it is optional.
- Add the curry powder, black pepper, salt, and Maggi cube to the pot over the heat.
- Add the warm water to the pot.
- Add the peas to the pot over the heat and bring the ingredients to a boil.
- Add the vermicelli to the pot over the heat after boiling.
- Leave the soup over the heat until the vermicelli and vegetables are cooked, for 5 minutes.
- After cooking, add the chopped parsley to the pot for serving.