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!
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