Description

Ingredients

• 🍗 Boneless skinless chicken thighs, cut in chunks: 400 g (14 oz)
• 🧅 Yellow onion, finely diced: 100 g (1 small / 3.5 oz)
• 🥕 Carrot, diced small: 80 g (1 small / 2.8 oz)
• 🥬 Celery stalk, diced: 50 g (½ cup / 1.8 oz)
• 🧄 Garlic, minced: 6 g (2 cloves / 0.21 oz)
• 🧈 Olive oil or butter: 20 ml (1½ tbsp / 0.7 fl oz)
• 🍋 Fresh lemon juice: 30 ml (2 tbsp / 1 fl oz)
• 🍋 Lemon zest, finely grated: 1 tsp (2 g / 0.07 oz)
• 🥣 Vermicelli pasta (thin, broken into short pieces): 60 g (2 oz / about 1 cup)
• 🌿 Fresh parsley, chopped: 10 g (2 tbsp / 0.35 oz)
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz), to taste
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🥣 Chicken stock or broth: 1.2 l (5 cups / 40 fl oz)

Preparation

• Sauté the vegetables
  Heat olive oil or butter in a medium pot over medium heat. Add onion, carrot, and celery and cook 5–6 min until soft and slightly translucent. Stir in garlic and cook 1 min until fragrant.
• Poach the chicken
  Add the chicken pieces, salt, and pepper. Stir to coat in the vegetables. Pour in the chicken stock or broth, bring to a gentle boil, then lower to a simmer. Cook 15–18 min until the chicken is cooked through and tender.
• Cook the vermicelli
  Stir in the vermicelli. Simmer 5–7 min, stirring occasionally so the pasta does not clump or stick to the bottom. If the soup becomes too thick, add a splash of hot water.
• Finish with lemon and herbs
  Turn the heat to low. Stir in lemon juice, lemon zest, and most of the parsley. Taste and adjust seasoning with extra salt, pepper, or lemon if needed.
• Serve
  Ladle the soup into warm bowls. Garnish with the remaining parsley and an extra drizzle of olive oil if you like. Serve immediately while hot and steamy.

Total Time

⏱️ Prep: 10 min
🔥 Cook: 25–30 min
😌 Rest: 0 min
🕒 Total: 35–40 min

Nutritional Value

Advice

Status

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