Chicken Soup with Vermicelli Noodles


May 4, 2021

  • Prep: 15 mins
  • Cook: 3 hrs 30 mins


4- 8 chicken Thighs (sliced thinly )

6 cups of chicken stock

2 cups of water if not Brothy enough

2 onions diced

Garlic to taste

2 teaspoons of curry powder

1/4 cup of soy sauce

1/2 cup of oyster sauce

1 Pkt of Chicken noodle soup mix (or a couple of stock cubes)

Vermicelli Noodles ( 200g pkt) Don’t add the whole

FROZEN Vegetables Eg Frozen Cauliflower, Frozen Beans and Frozen carrots 2 cups or as much as you would like


1Brown onion with Garlic , then brown Chicken put in slow cooker

2Add all other ingredients except noodles,

3Don’t add noodles until 20 mins before serving, then place noodles on top of broth, stirring a few times once soft

4Cook on High for 3 1/2 hours

5Smells and tastes divine

6DONT OVER COOK NOODLES or they will turn to mush

Submitted by Shellie Fazio


4 Reviews

Tarryn Perinetti

February 6, 2022

The taste was pretty good, but the vegetables disintegrated into mush. Next time I will try adding them closer to the end


July 31, 2021

Made this for tonight’s dinner and it was very tasty. Everyone enjoyed it. It was a little on the salty side but still yummy. I think I will try salt reduced stock next time. Will definitely be making again though

Hi Louise, While this isn’t my own recipe I’m sure Shellie wouldn’t mind me offering some solutions 🙂
To reduce salt you could use salt reduced stock and salt reduced soy sauce – that would make a huge difference to it’s saltiness 🙂
For the ‘gluggy’ did you add the extra 2 cups of water as suggested? If you did and it still wasn’t soupy enough for your preference you could always have added more water next time 🙂

Louise Proudlock

May 9, 2021

I made this dish tonight and found it was way too salty. My kids couldn’t eat it saying it was too spicy. The whole meal turned very gluggy after 3hrs

I definitely won’t be making this one again.

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