Tomato-Vermicelli Soup

Recipe from Oxmoor House

More From Oxmoor House


  • 1 (14 1/2-ounce) can whole tomatoes, undrained
  • 2 quarts chicken broth
  • 1/2 (8-ounce) package vermicelli, broken into 1/2-inch pieces
  • 2 cups diced cooked chicken
  • Salt and pepper to taste
  • Chopped fresh parsley
  • Grated Parmesan cheese


  1. Press tomatoes through a sieve, using the back of a spoon; discard pulp. Combine tomato juice and chicken broth in a small Dutch oven; bring to a boil. Reduce heat; cover and simmer 30 minutes.
  2. Return to a boil; add vermicelli. Reduce heat; cover and simmer 15 minutes. Stir in chicken and salt and pepper; heat thoroughly. Ladle into individual soup bowls; sprinkle with parsley and Parmesan cheese. Serve warm.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-Vermicelli Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy