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Chicken Vermicelli Soup With Egg Shreds

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“This light soup can be put together in a matter of minutes and is full of flavor.”

Ingredients Nutrition

  • 3 large eggs
  • 2 tablespoons chopped cilantro
  • 6 12 cups homemade chicken stock
  • 1 cup dried vermicelli
  • 4 ounces cooked chicken breasts, sliced
  • salt & freshly ground black pepper, to taste


  1. Whisk the eggs together in a small bowl; stir in chopped cilantro.
  2. Heat a small nonstick frying pan and pour in 2 to 3 tablespoons of the beaten egg, swirl to cover the bottom of the pan evenly; cook until set.
  3. Repeat the process until all of the egg mixture is used up.
  4. Tighly roll each egg "pancake" up and slice thinly into shreds; set aside.
  5. Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
  6. Add the sliced chicken and salt and freshly ground black pepper to taste.
  7. Heat soup through 2 to 3 minutes, then stir in the egg shreds.
  8. Serve immediately.

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