Cozy Chicken Vermicelli Soup Delight

Instructions

6. Sauté base flavors: In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add the chopped onion and minced garlic. Cook for 2–3 minutes, stirring occasionally, until the onion becomes translucent and the garlic releases its aroma.
7. Brown the chicken: Add diced chicken breast to the pot. Sauté for 4–5 minutes, stirring occasionally, until the chicken turns white and begins to lightly brown. Season with salt, pepper, and freshly grated ginger to build layers of flavor.
8. Add broth and vegetables: Pour in the chicken broth and stir well to deglaze any flavorful bits at the bottom. Bring to a gentle boil. Add the sliced carrots and reduce heat to a simmer. Cook for about 5 minutes, or until the carrots begin to soften but still retain texture.
9. Cook the noodles: Add the vermicelli noodles directly to the pot. Simmer for 3–4 minutes (or follow package directions) until the noodles are al dente and fully cooked. Stir occasionally to prevent sticking.
10. Finish with flavor: Stir in soy sauce and the chopped spinach. Let cook for 1–2 minutes more until the spinach wilts and the broth is well seasoned. Taste and adjust salt and pepper as needed.
11. Serve and garnish: Ladle the soup into bowls while hot. Garnish with fresh cilantro leaves for herbal brightness. Serve each bowl with a wedge of lime for squeezing over the top—this enhances the broth and adds a burst of citrus freshness.

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