Vermicelli Soup (Bone Marrow Broth) Calories

The basic ingredients are vermicelli, bone marrow broth, water, and seasoning. Onion, tomato paste, or grated tomato are common additions, while lemon and dried mint can be added at the table for a brighter finish.

Yes, but orzo gives the soup a different texture: it is thicker and more rice-shaped than thin vermicelli. Add it according to its package cooking time, since it may need longer than fine noodles.

No, you can make it with chicken stock, another meat broth, or water. Bone marrow broth gives it a richer, more savory taste; if your broth is already salted, taste the soup before adding more salt.

Cook the vermicelli only until just tender and serve the soup soon afterward. The noodles keep absorbing liquid as they sit, so if you are preparing it ahead, store the broth separately and cook the vermicelli shortly before serving.

The noodles absorb broth and release starch, which thickens the soup as it stands. Stir in a little hot broth or water when reheating, then taste and adjust the seasoning because the added liquid can dilute it.

It keeps for up to 3 days in a covered container in the refrigerator. Cool and refrigerate it promptly, and reheat only the portion you plan to eat; the noodles will soften as they sit in the broth.

Yes, but the vermicelli may turn soft after thawing and reheating. For a better texture, freeze the broth on its own and cook fresh noodles when you are ready to serve the soup.

Serve it with a crisp salad, bread, or a simple vegetable side. Since the soup already includes noodles and a savory broth, a lighter accompaniment usually balances the meal better than another rich dish.

Yes, cooked shredded chicken works well and makes the soup more substantial. Stir it in near the end just long enough to heat through, so it stays tender rather than becoming stringy.