Fresh & Flavorful Chicken Vermicelli Noodle Soup is a light, comforting Vietnamese-style dish that combines a clear, aromatic chicken broth with tender shredded chicken, soft rice vermicelli noodles, and plenty of fresh herbs. This soup is gentle yet deeply satisfying, making it perfect for cozy evenings, quick lunches, or anytime you want something nourishing without feeling heavy.
Inspired by traditional Vietnamese bún gà, this recipe focuses on clean flavors, simple ingredients, and a soothing broth that tastes like it has simmered all day. The best part is that it is surprisingly easy to make at home.
Why You’ll Love This Fresh & Flavorful Chicken Vermicelli Noodle Soup
This soup has so many qualities that make it a favorite for home cooks.
First, the broth is light and clear but still full of flavor. Simmering chicken with ginger and aromatics creates a naturally rich taste without needing heavy seasonings.
Second, it is highly customizable. You can adjust the herbs, noodle amount, or protein to suit your family’s preferences.
Third, it is gentle on the stomach and feels nourishing. This makes it ideal when you want something comforting, during cooler weather, or when you are feeling under the weather.
Finally, it comes together with simple steps and everyday ingredients, yet it tastes special enough to serve to guests.
Ingredients for Fresh & Flavorful Chicken Vermicelli Noodle Soup
For the Chicken Broth
- 2 pounds bone-in chicken pieces (backs, necks, thighs, or drumsticks)
- 10 cups water
- 1 large knob fresh ginger, sliced
- 3 cloves garlic, lightly crushed
- 2 shallots, halved
- 1 teaspoon salt, plus more to taste
- 1 teaspoon fish sauce, plus more to taste
- 1 teaspoon sugar
For the Noodles and Toppings
- 8 ounces dried rice vermicelli noodles
- 2 green onions, thinly sliced
- 1 cup fresh cilantro leaves
- Freshly ground black pepper, to taste
Optional Garnishes
- Lime wedges
- Thinly sliced onion
- Chili slices or chili sauce for heat
Ingredient Notes and Substitutions
If you prefer a lighter flavor, chicken breast can be used, but bone-in pieces create a richer broth. For a family-friendly version, keep the seasoning mild and let each person add chili at the table.
If fish sauce is not available, you can substitute a small amount of soy sauce or coconut aminos, though the flavor will be slightly different.
Rice vermicelli noodles are naturally gluten free, but always check packaging if needed.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Rinse the chicken pieces under cold water. Place them in a large pot and cover with water. Bring to a boil over medium-high heat and cook for about 3 minutes. This step helps remove impurities for a clearer broth.
Drain the chicken and rinse again. Clean the pot before returning the chicken to it.
Step 2: Simmer the Broth
Add the chicken back into the pot with 10 cups of fresh water. Add ginger, garlic, shallots, salt, fish sauce, and sugar.
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 30 to 40 minutes, skimming off any foam that rises to the surface.
The broth should be clear and fragrant when ready.
Step 3: Shred the Chicken
Remove the chicken pieces from the pot and let them cool slightly. Shred the meat into bite-sized pieces and discard bones and skin if desired.
Return the shredded chicken to the pot or set aside for assembling bowls.
Step 4: Cook the Vermicelli Noodles
Bring a separate pot of water to a boil. Add the rice vermicelli and cook according to package instructions, usually 2 to 4 minutes.
Drain and rinse under cold water to stop the cooking. Set aside.
Step 5: Assemble the Soup
Divide the cooked vermicelli noodles into serving bowls. Top with shredded chicken, green onions, and cilantro.
Ladle hot broth over the noodles and chicken. Finish with black pepper and optional garnishes.
Serve immediately while hot.
Pro Tips for Success
- Use bone-in chicken for the most flavorful broth.
- Keep the simmer gentle to maintain a clear soup.
- Cook noodles separately to avoid cloudy broth.
- Taste the broth before serving and adjust salt or fish sauce as needed.
- Add herbs just before serving for the freshest flavor.
Flavor Variations
- Add sliced mushrooms to the broth for extra depth.
- Use shredded rotisserie chicken to save time.
- Include bok choy or napa cabbage for added vegetables.
- Add a splash of lime juice for brightness.
- Top with fried shallots for extra texture.
Serving Suggestions
Serve this soup as a light main dish with a side of fresh fruit or a simple salad. It also pairs well with crusty bread or Vietnamese-style spring rolls for a more filling meal.
For gatherings, set out bowls of herbs, lime wedges, and chili so everyone can customize their soup.
Storage and Freezing Instructions
Store leftover broth and chicken in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to prevent them from becoming mushy.
The broth and chicken freeze well for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove. Cook fresh noodles when ready to serve.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sodium | 780 mg |
FAQ About Fresh & Flavorful Chicken Vermicelli Noodle Soup
What makes this soup light?
The broth is made with water, chicken, and aromatics without heavy spices or added fats, resulting in a clean and gentle flavor.
Can I make this soup ahead of time?
Yes, the broth tastes even better the next day. Store it separately from noodles and reheat before serving.
Is this soup spicy?
The base recipe is mild. Heat can be added at the table with chili slices or chili sauce.
Can I use other noodles?
Rice vermicelli is traditional, but thin rice noodles or even egg noodles can work in a pinch.
How do I keep the broth clear?
Parboiling the chicken and simmering gently are key steps for a clear, beautiful broth.
Fresh & Flavorful Chicken Vermicelli Noodle Soup
Equipment
- large stock pot
- fine mesh skimmer
- cutting board
- chef’s knife
- separate pot for noodles
Ingredients
- 2 lb bone-in chicken pieces
- 10 cups water
- 1 large knob fresh ginger, sliced
- 3 cloves garlic, lightly crushed
- 2 shallots, halved
- 1 tsp salt
- 1 tsp fish sauce
- 1 tsp sugar
- 8 oz dried rice vermicelli noodles
- 2 green onions, thinly sliced
- 1 cup fresh cilantro leaves
- freshly ground black pepper, to taste
- lime wedges (optional)
- thinly sliced onion (optional)
- chili slices or chili sauce (optional)
Instructions
- Rinse chicken pieces and place in a pot with water. Bring to a boil and cook for about 3 minutes. Drain, rinse chicken, and clean the pot.
- Return chicken to the pot with fresh water, ginger, garlic, shallots, salt, fish sauce, and sugar. Bring to a gentle boil, then simmer uncovered for 30–40 minutes, skimming foam as needed.
- Remove chicken from the broth and let cool slightly. Shred meat into bite-sized pieces and discard bones and skin if desired.
- Cook rice vermicelli noodles in a separate pot according to package instructions, about 2–4 minutes. Drain and rinse with cold water.
- Divide noodles into bowls. Top with shredded chicken, green onions, and cilantro. Ladle hot broth over and season with black pepper and optional garnishes.
Notes
Nutrition
Final Thoughts
Fresh & Flavorful Chicken Vermicelli Noodle Soup is a simple yet comforting recipe that highlights the beauty of clean flavors and fresh ingredients. Whether you are new to Vietnamese-inspired cooking or looking for a reliable, nourishing soup, this dish is one you will come back to again and again.
