Chicken and Vermicelli Soup With Lime

Preparation

1. Step 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. Step 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. Step 3

   Place the chicken breast on top of the vegetables and season with 2 teaspoons salt and ¼ 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. Step 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. Step 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.