A hearty, filling children's soup made by boiling chicken breast and vermicelli together. Enriched with carrot and celery, this recipe is a practical option for families looking for a warm meal after school on cold days.
Place the chicken breast in a pot with plenty of water and boil; once cooked, remove from the water and shred finely by hand.
Melt the butter in a pot and add the onion, carrot, and celery; sauté over medium heat, stirring, until the vegetables soften.
Add the chicken stock and shredded chicken to the pot and bring to a boil; adjust the salt.
Add the vermicelli to the boiling soup and cook for another 8-10 minutes; once it reaches the desired consistency, remove from heat and serve once slightly cooled.
Allergen: contains wheat (gluten) and dairy products. Important: when shredding the chicken, make sure no bone/cartilage fragments remain; shred the pieces finely to avoid choking risk in young children. Caution: check that the soup is warm before serving, the edges of the plate may still be very hot.
If you add the vermicelli right before serving, it stays the same consistency even the next day; if you cook it ahead and let it sit, it absorbs too much liquid.
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