Recipe description
June 20, 2026
Chicken soup with whole-grain vermicelli
A comforting chicken soup with whole-grain vermicelli and gut-friendly fiber.
High Protein
Fiber Rich
Whole Grains
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from whole-grain vermicelli and vegetables.
- Protein-rich chicken supports satiety and gut health.
- Includes diverse plant foods and herbs providing polyphenols.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, thigh
2
piece
Vermicelli
4
serving spoon
Broth
8
cup
Onion
1
piece
Carrot
2
piece
Celery
2
piece
Garlic
2
piece
Oil, olive
1
tablespoon
Parsley
2
tablespoon
Bay leaf
1
piece
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Heat olive oil in a large pot over medium heat.
2
Add chopped onion, carrot, and celery, and sauté until softened.
3
Add minced garlic and cook for another minute.
4
Add chicken breast and cook until browned on all sides.
5
Pour in the chicken broth and season with salt and black pepper.
6
Bring to a boil, then reduce heat and let simmer for 20 minutes.
7
Remove the chicken, shred it, and return it to the pot.
8
Add vermicelli and cook for an additional 5 minutes, or until tender.
9
Serve hot, garnished with fresh parsley.
More Recipes For Your Gut
Nutrition
380 kcal
Calories
28 g
Protein
40 g
Carbohydrates
6 g
Fiber
6 g
Sugar
12 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
Is this soup gut-friendly?
Yes. It combines a gentle broth, protein, and fiber from whole-grain vermicelli to support steady digestion.
Can I substitute the whole-grain vermicelli with regular pasta?
You can, but it will reduce fiber and the texture may differ.
Is it possible to make this gluten-free?
Yes. Use gluten-free pasta and check all ingredients are gluten-free.
How long can leftovers keep and how should I store/reheat?
Refrigerate for 3–4 days in an airtight container; reheat gently on the stove, adding a splash of broth if needed.
Can I freeze this soup?
Yes, but add the noodles after thawing for best texture; or freeze the broth with chicken and vegetables and add noodles when reheating.
How can I boost fiber without making it heavy?
Add extra fiber-rich vegetables (carrots, celery, peas) and keep the whole-grain vermicelli; vary other fiber sources.
Is it suitable for kids or pregnant people? Safety tips?
Generally yes; ensure chicken is cooked to a safe internal temperature (74°C/165°F); monitor sodium for pregnancy; consult a clinician if allergies or concerns.
How can I adjust sodium content?
Use low-sodium chicken broth and season at the end; keep added salt to a minimum.
Can I make it vegetarian or vegan?
Yes. Use vegetable broth, omit chicken, add mushrooms, tofu, or beans; use gluten-free pasta if needed.
What type of chicken works best?
Boneless, skinless chicken breasts or thighs work well; bones give richer broth, but require longer cooking times.
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