This recipe is so perfect for rainy Spring days! Chicken noodle soup is one of my favorites and I love trying different versions of the classic. This soup is filled with veggies, vermicelli noodles and herbs. The fresh ingredients give the recipe a lighter effect which is great for the current season. The broth is simple and clean, seasoned with cilantro, parsley and lime juice. While I’m used to the thicker egg noodles in chicken noodle soup I really liked the thin vermicelli noodles too. You can make the soup easily with just 4 drumsticks but I chose to make the stock and soup out of the whole chicken. I like the mixture of white and dark meat in the soup; plus the whole bird flavors the stock nicely. I can see this becoming a regular meal on colder days!
- 1 4lb whole chicken, cut into 6 pieces
- 1 tbsp olive oil
- 2 yellow onions, chopped
- 2 medium turnips, cubed
- 4 small carrots, chopped into small pieces
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 3 small tomatoes, remove the skin, chopped
- handful fresh parsley, chopped
- handful fresh cilantro, chopped
- A handful of vermicelli noodles
- 2 limes, juice
- Salt and pepper to taste
- 9-10 cups water (add more if necessary)
- In a large pot heat the olive oil and and the onion, garlic, turnip, carrots, tomatoes and celery. Saute for 5 minutes.
- Add the chicken pieces, water and salt.
- Bring to a boil on medium-high heat.
- Reduce heat to low simmer, cover and cook until the chicken is cooked through, about 50 minutes.
- Remove the chicken from the soup and shred, discarding the bones. Set aside.
- Cook for another 60-90 minutes, or until the veggies are tender.
- During the last half hour add the parsley and cilantro.
- Boil the noodles as directed on package and place into bowls. Ladle the soup over the noodles and stir in the lime juice.