Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 4 cups chicken broth
- 2 cups water
- 1 cup vermicelli noodles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, sliced thin
- 1 stalk celery, chopped
- 2 tablespoons soy sauce
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Season chicken thighs, brown in oil over medium heat (5-7 minutes).
- Add onion, garlic, carrot, and celery; cook for 5 minutes.
- Pour in broth and water, bring to boil, then simmer for 15 minutes with soy sauce and ginger.
- Add vermicelli noodles; cook according to package instructions (3-5 minutes).
- Remove chicken, shred it, and return to soup; adjust seasoning.
- Serve in bowls, garnished with cilantro or green onions.
Notes
- Feel free to customize vegetables according to your taste.
- This soup can be refrigerated and reheated for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free