Chicken and Vermicelli Soup With Lime (cooking.nytimes.com)

A soothing bowl of broth and wheat vermicelli is popular among many cuisines, and often the go-to soup at the first signs of a cold or ailment. Available at many grocery stores and at Middle Eastern and Latin markets, the vermicelli noodles are packaged already broken or sold in nests which you can break by hand. (Note: These are not rice vermicelli noodles.) The finely chopped vegetables and chicken, along with a bit of tomato paste and turmeric, make for a satisfying and savory broth. The soup will thicken as it sits; you can adjust the consistency to your liking by adding more water when reheating.

Rating: None

Ingredients

• 2 tablespoons butter or olive oil
• 1 small or 1/2 large yellow onion, finely chopped
• 1/2 teaspoon ground turmeric
• 1 medium Yukon Gold potato, diced into small cubes
• 1 large carrot, finely chopped
• 2 tablespoons tomato paste
• 1 boneless, skinless chicken breast
• Kosher salt (such as Diamond Crystal) and black pepper
• 3/4 cup broken wheat vermicelli noodles, broken angel hair pasta or fideo
• 1 tablespoon chopped parsley, plus more for serving
• 1 tablespoon lime or lemon juice, plus more as needed
• Lime or lemon slices, for serving

Preparation steps

1. In a large pot, melt the butter over medium. Add the onion and cook, stirring frequently, until softened and translucent, about 5 minutes; you don’t want the onion to take on any color. Sprinkle in the turmeric and stir until fragrant, about 30 seconds. Add the potato and carrot,  then stir and cook for 2 minutes.
2. Adjust heat to medium-low and add the tomato paste. Cook, stirring frequently, until the tomato paste releases its color into the oil, 2 to 3 minutes.
3. Place the chicken breast on top of the vegetables and season with 2 teaspoons salt and 1/4 teaspoon pepper. Add 6 cups of water and stir. Partially cover, increase heat and bring to a boil, then cover completely, adjust heat to low and simmer gently for 40 minutes.
4. After 40 minutes, transfer the chicken to a medium bowl and shred with two forks while the soup continues to simmer. Taste the soup and adjust salt as needed. Add the shredded chicken and vermicelli, stir and increase heat to bring the soup to a lively simmer. Cover, adjust heat to low and simmer until the noodles soften and the flavors come together, 10 minutes.
5. Remove from the heat, stir in the parsley and lime juice and let sit, covered, for 5 to 10 minutes. Taste and adjust seasoning with more lime juice, salt or pepper as needed. Serve with lime slices and garnish with more parsley.

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