Chicken Soup with Vermicelli and Bacon

Ingredients

• 350 g Chicken fillets (cut into strips)
• 200 g Smoked bacon (cut into small dice)
• 200 g Vermicelli (medium type, from Savoie)
• 1 large Red or yellow onion (finely sliced)
• 2 cloves Garlic cloves (chopped)
• 2 medium Carrots (cut into small dice)
• 2 tbsp Tomato paste (or tomato sauce)
• 2 tbsp Olive oil (extra virgin)
• 1 L Water (filtered)
• 1 leaf Bay leaf
• 1 tsp Dried thyme (or fresh)
• to taste Black pepper (freshly ground)
• to taste Salt
• 1 tbsp Flat parsley (chopped, optional)
• 1 tbsp Sour cream (optional)

Instructions

1. Ingredient preparation

   Finely slice the onion, chop the garlic, cut the carrots into small dice, slice the chicken into strips and cut the bacon if needed.

   Time: PT10M

2. Cook the bacon

   In the pan, heat 2 tbsp olive oil over medium heat and add the bacon. Cook until they release their fat and become slightly crisp.

   Time: PT5M

3. Add onion and garlic

   Add the sliced onion and chopped garlic to the pan. Sauté until the onion becomes translucent.

   Time: PT5M

4. Brown the chicken

   Add the chicken strips to the pan and brown on each side for about 5 minutes, until they are well colored.

   Time: PT5M

5. Add carrots

   Add the carrot dice and sauté for 2 minutes with the mixture.

   Time: PT2M

6. Season and add tomato paste

   Sprinkle freshly ground black pepper, add the tomato paste, the bay leaf and thyme. Mix to coat the ingredients well.

   Time: PT1M

7. Simmer the soup

   Pour in 1 litre of water, bring to a boil, then reduce to medium heat, cover and simmer for 38 minutes. Skim the foam that forms on the surface.

   Time: PT38M

8. Add fresh thyme

   Two minutes before the end of simmering, add fresh thyme (or a little more dried thyme) to flavor the broth.

   Time: PT2M

9. Cook the vermicelli

   Remove the lid, add the vermicelli and cook uncovered for 8 minutes, stirring occasionally to prevent sticking.

   Time: PT8M

10. Finishing and serving

    Taste, adjust salt and pepper. Add a tablespoon of sour cream and chopped parsley if desired. Serve immediately in hot bowls.

    Time: PT2M

Nutrition Facts

Calories

1280

Protein

70 g

Carbohydrates

150 g

Fat

60 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken fillets: turkey, chicken breast
• Instead of Smoked bacon: bacon, cured ham
• Instead of Vermicelli: thin spaghetti, egg noodles
• Instead of Red or yellow onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Carrots: parsnip, zucchini
• Instead of Tomato paste: tomato sauce
• Instead of Olive oil: sunflower oil
• Instead of Dried thyme: Herbes de Provence
• Instead of Flat parsley: chives
• Instead of Sour cream: coconut milk

Equipment Needed

• Pot or stockpot
• Frying pan
• Cutting board
• Chef's knife
• Wooden spoon
• Ladle
• Measuring spoon
• Measuring cup

Critical Steps — Do Not Skip

• Cook the bacon without burning it
• Brown the chicken properly to develop flavors
• Simmer the soup long enough to tenderize the chicken and vegetables
• Cook the vermicelli respecting the indicated time

Chef Tips from the Video

• Use fresh thyme for a more pronounced aroma.
• Add a small splash of dry white wine when deglazing for more depth.
• Serve with lightly toasted country bread.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Do not freeze with the vermicelli. Separate the broth and freeze for up to 2 months maximum.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth in advance and reheat when serving.
• Cook the vermicelli separately, drain and add just before serving.
• Keep the crispy bacon separate to add at serving time.