Chicken Vermicelli Soup Recipe – Oats, Cabbage & Paprika

Last Updated on 4 months by Neha Deshmukh

Chicken Vermicelli Soup Recipe – Oats, Cabbage & Paprika

Hey everyone! If you’re anything like me, a warm, comforting bowl of soup is exactly what you crave on a chilly evening (or honestly, any time!). I’m so excited to share my take on a classic – a Chicken Vermicelli Soup packed with goodness, featuring oats, cabbage, and a lovely hint of paprika. It’s a hug in a bowl, seriously. This isn’t just any soup; it’s a flavour explosion that’s surprisingly easy to whip up.

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s quick – ready in about 30 minutes, perfect for busy weeknights. It’s healthy, loaded with veggies and protein. And most importantly, it’s incredibly comforting and flavourful. I first made this when my little one was under the weather, and it quickly became a family favourite. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 400 gm boneless chicken, cut into bite-sized pieces
• 25 gm butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 3 spring onions, chopped (separate the white and green parts)
• 1 large carrot, diced
• 1 cup shredded cabbage
• 1 tbsp paprika powder
• 1 tsp black pepper powder
• 1 cup vermicelli (sevai)
• 0.25 cup oats
• 1 chicken stock cube
• Salt and pepper to taste
• 4 cups water

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vermicelli type: You can use either sevai (fine vermicelli) or a slightly coarser variety. I prefer the fine one for a more delicate texture, but either works beautifully.
• Paprika – Kashmiri vs. Regular: Kashmiri paprika will give you a beautiful colour and mild flavour. Regular paprika is fine too, but adjust the amount to your spice preference.
• Oats – Rolled vs. Quick Cooking: Quick-cooking oats are ideal here as they blend in nicely and thicken the soup. Rolled oats will work, but you might need to simmer for a bit longer.
• Regional variations in stock cubes: Stock cube flavours vary a lot! Experiment with different brands to find one you love. Some are saltier than others, so adjust the salt accordingly. My dadi (grandmother) always used a specific brand, and it always made the soup extra special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large pot, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant – you don’t want it to burn!
2. Toss in the white parts of the spring onions and sauté for another minute. This builds a lovely flavour base.
3. Now, add the diced carrots and shredded cabbage. Stir well and cook for about 3-4 minutes, until they start to soften slightly.
4. Add the chicken cubes, paprika powder, and black pepper powder. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned.
5. Time for the vermicelli! Add it to the pot and give everything a good mix. Then, pour in the 4 cups of water and crumble in the chicken stock cube. Bring the soup to a boil.
6. Once boiling, season with salt (remembering the stock cube is already salty!) and stir in the oats. Reduce the heat to low and simmer for about 10-15 minutes, or until the chicken is cooked through, the veggies are tender, and the vermicelli and oats are beautifully cooked.
7. Finally, garnish with the chopped spring onion greens and a sprinkle of crushed black pepper. Serve hot with lemon wedges for a little zing!

Expert Tips

• Don’t overcrowd the pot when adding the chicken. Cook in batches if necessary to ensure it browns nicely.
• Taste as you go! Adjust the seasoning to your liking.
• For a richer flavour, use homemade chicken stock instead of a stock cube.
• If the soup gets too thick, add a little more water.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for firm tofu, and use vegetable broth instead of chicken stock.
• Gluten-Free Adaptation: Double-check that your chicken stock cube is gluten-free.
• Spice Level: Add a finely chopped green chili or a pinch of chili flakes for a bit of heat. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptation: This soup is perfect for winter festivals like Lohri or Makar Sankranti. It’s warm, comforting, and feels like a little bit of home.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of crusty bread for dipping.
• Pair it with a simple salad.
• A squeeze of fresh lemon juice brightens up the flavours beautifully.

Storage Instructions

Leftovers? Yes, please!

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze this soup for up to 2 months. Just be aware that the vermicelli might become a little softer after thawing.

FAQs

Let’s answer some common questions:

1. Can I use a different type of noodle instead of vermicelli?

Absolutely! You can use orzo, small pasta shapes, or even broken spaghetti. Just adjust the cooking time accordingly.

2. What is the best way to prevent the chicken from becoming dry?

Don’t overcook the chicken! Keep an eye on it and remove it from the heat as soon as it’s cooked through.

3. Can I make this soup ahead of time?

Yes, you can! The flavours actually develop even more overnight. Just add the vermicelli right before serving to prevent it from getting mushy.

4. What kind of chicken stock cube is recommended for the best flavor?

I recommend trying a few different brands to find one you like. Look for one that’s low in sodium and has a good, rich flavour.

5. Can I add other vegetables to this soup, like peas or beans?

Definitely! Feel free to add any veggies you like. Peas, beans, spinach, or mushrooms would all be delicious.

6. Is this soup suitable for young children?

Yes, it is! Just make sure the chicken is cut into small, bite-sized pieces and that the soup isn’t too hot. You can also reduce the amount of pepper if your child is sensitive to spice.