Best 4 Chicken Rice Vermicelli Soup Recipes
Chicken rice vermicelli soup is a comforting and flavorful dish that is perfect for a quick and easy meal. It is made with thin rice noodles, tender chicken, and a flavorful broth. The soup is often garnished with fresh herbs, such as cilantro and green onions, and can be served with a variety of condiments, such as chili oil, vinegar, and soy sauce. This article will provide you with a recipe for the best chicken rice vermicelli soup, along with tips on how to make it perfect every time.
Let's cook with our recipes!
VIETNAMESE CHICKEN VERMICELLI NOODLE SOUP (BUN GA)
This Vietnamese Chicken Vermicelli Noodle Soup (Bun Ga) is light yet comforting and delicious. It is a perfect noodle soup for all year round, whether it's summer or winter.
Provided by Sophie
Categories Breakfast Main Dish Noodle and Soup
Time 1h
Number Of Ingredients 19
Steps:
- In a pot over high heat with boiling water, add chicken backs and necks, 1 teaspoon of salt and white wine. Parboil for 2-3 minutes, and then rinse the chicken parts under water. Set aside.
- Prepare all aromatics (ginger, garlic and shallots). Put all the spices (black cardamom pods, star anises and coriander seeds) in a spice pouch.
- In a clean pot, add chicken parts, chicken thighs and/or breasts and 10 1/2 cups of water. Bring it to a boil, skim off any foam or impurities. Reduce heat to a simmer. Add 2 teaspoons of salt, ginger, garlic, shallots and the spice pouch to the pot. Partially cover the pot and leave it to simmer very gently.
- After about 15 minutes, when the chicken thighs are fully cooked, transfer them to an ice bath. Amount of time may differ if you use chicken breasts. Continue to simmer the broth for another 25-30 minutes.
- While the broth is still simmering, prepare vermicelli noodles according to package instructions and garnishing herbs (kaffir lime leaves, scallions, cilantro). Also shred the chicken meat. Add noodles, chicken meat, herbs and black pepper to serving bowls.
- After 25-30 minutes, add 3 tablespoons of fish sauce to the broth (more or less to taste). Bring the broth back to a boil, and then ladle broth into serving bowls. Serve immediately.
Nutrition Facts : Calories 358 kcal, Carbohydrate 6 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 2943 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE
Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.
Provided by SHORECOOK
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
- Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 42.4 g, Cholesterol 7.8 mg, Fat 3.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 310.7 mg, Sugar 0.6 g
CHICKEN RICE VERMICELLI SOUP
A nice "warm the belly" soup that you can put together quickly and just let simmer while you are on to better things. I believe I jotted this one down from TOH. Feel free to change up the veggies. (I guessed at the size of the rice/vermicelli mixture but as far as I know, they only come in one size.)
Provided by mums the word
Categories Rice
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In large saucepan, bring water, celery and carrots to a boil.
- Stir in cubed chicken, rice/vermicelli mix and bouillon.
- Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.
Nutrition Facts : Calories 61.2, Fat 0.1, Sodium 50.8, Carbohydrate 14, Fiber 0.8, Sugar 0.8, Protein 0.7
CHICKEN VERMICELLI SOUP WITH EGG SHREDS
Make and share this Chicken Vermicelli Soup With Egg Shreds recipe from Food.com.
Provided by - Carla -
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the eggs together in a small bowl; stir in chopped cilantro.
- Heat a small nonstick frying pan and pour in 2 to 3 tablespoons of the beaten egg, swirl to cover the bottom of the pan evenly; cook until set.
- Repeat the process until all of the egg mixture is used up.
- Tighly roll each egg "pancake" up and slice thinly into shreds; set aside.
- Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
- Add the sliced chicken and salt and freshly ground black pepper to taste.
- Heat soup through 2 to 3 minutes, then stir in the egg shreds.
- Serve immediately.
Nutrition Facts : Calories 237.5, Fat 10.2, SaturatedFat 3, Cholesterol 186.5, Sodium 2626.2, Carbohydrate 3.4, Sugar 1.7, Protein 31.2
Tips:
- Use high-quality chicken broth or stock for a richer flavor.
- If you don't have Chinese rice wine, you can substitute dry sherry or white wine.
- Feel free to add other vegetables, such as carrots, celery, or bok choy.
- If you want a spicier soup, add a pinch of red pepper flakes or Sriracha sauce.
- Serve the soup with a side of rice or noodles, and top with cilantro or green onions.
Conclusion:
Chicken rice vermicelli soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give chicken rice vermicelli soup a try.
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