Mee Sua Comfort: A Chicken & Vegetable Soup Embrace
Delicate wheat noodles swim in a light, savory broth with tender morsels of chicken.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Mee Sua, the incredibly thin wheat vermicelli, has a comforting quality that transcends cultures. In this variation, it's the star of a light yet satisfying soup, perfect for a chilly evening or when you need a gentle pick-me-up. This isn't just a soup; it's a warm hug in a bowl, featuring tender chicken and nourishing vegetables, all brought together by a flavorful broth that's both restorative and delicious. It's a dish that feels like home, no matter where you are.
- •Silken Texture - Mee Sua's delicate strands create a uniquely smooth and comforting texture that melts in your mouth.
- •Subtle Savory Depth - The combination of ginger, garlic, and sesame oil adds layers of nuanced flavor without being overpowering.
- •Quick & Easy Comfort - This soup comes together in under an hour, making it ideal for busy weeknights.
- •Nourishing and Light - It's packed with protein from the chicken and vitamins from the vegetables, all in a light, digestible broth.
- •Aromatic Simplicity - The clean, fragrant broth highlights the natural flavors of the chicken and vegetables.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 4 oz Mee Sua (wheat vermicelli) (Can use dried or fresh)
- 1 lb Chicken breast (Boneless, skinless)
- 6 cups Chicken broth (Low sodium preferred)
- 1 medium Carrot (Diced)
- 1 stalk Celery stalk (Diced)
- 4 oz Shiitake mushrooms (Sliced)
- 1 inch Ginger (Peeled and minced)
- 2 cloves Garlic (Minced)
- 1 tablespoon Soy sauce (Low sodium)
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions (Chopped, for garnish)
- to taste Salt
- to taste White pepper
Step-by-Step Instructions
- 1
Prepare the chicken by cutting it into bite-sized pieces. This ensures even cooking and makes it easier to eat with the noodles. Season the chicken with a pinch of salt and white pepper to enhance its natural flavor.
~5 min
Tip: For extra tenderness, marinate the chicken with a teaspoon of cornstarch for 15 minutes before cooking. - 2
Heat a large pot or Dutch oven over medium heat. Add the sesame oil and then sauté the minced ginger and garlic until fragrant, about 30 seconds. The aroma should fill your kitchen, releasing their pungent oils.
~2 min
Tip: Be careful not to burn the garlic; it should be lightly golden and fragrant, not brown. - 3
Add the diced carrots and celery to the pot and cook for about 3-4 minutes, until they begin to soften slightly. Cooking these vegetables first helps to draw out their sweetness and create a more complex flavor base for the soup.
~4 min
Tip: If you prefer softer vegetables, cook them for a longer period of time. - 4
Add the sliced shiitake mushrooms and cook for another 3-4 minutes, until they are tender and have released their earthy aroma. Shiitake mushrooms add a depth of umami flavor to the soup.
~4 min
Tip: You can use dried shiitake mushrooms. Rehydrate them in hot water for 30 minutes before slicing. - 5
Add the bite-sized chicken to the pot and cook until it is lightly browned on all sides. Ensure the chicken is not fully cooked at this stage, as it will continue to cook in the broth. This step adds another layer of flavor and helps to seal in the chicken's juices.
~5 min
Tip: Don't overcrowd the pot when browning the chicken; cook in batches if necessary. - 6
Pour in the chicken broth and bring the mixture to a gentle simmer. Simmering allows the flavors to meld together and create a richer, more flavorful broth. Reduce the heat to low and let it simmer for about 10-15 minutes.
~15 min
Tip: Skim off any foam that rises to the surface of the broth for a clearer soup. - 7
Stir in the soy sauce. This adds a savory depth and enhances the overall flavor profile of the soup. Taste and adjust the seasoning with salt and white pepper as needed, adding more soy sauce if necessary.
~1 min
Tip: Add soy sauce gradually, tasting as you go, to avoid over-salting the soup. - 8
Add the mee sua noodles to the simmering broth. Because mee sua is so thin, it cooks very quickly, usually in just 2-3 minutes. Cook until the noodles are tender but still slightly firm to the bite.
~3 min
Tip: Avoid overcooking the mee sua, as it can become mushy. - 9
Once the mee sua is cooked, remove the pot from the heat. Let the soup rest for a minute or two to allow the flavors to fully meld together before serving. This allows the noodles to absorb the broth and become even more flavorful.
~2 min
Tip: If the soup is too thick, add a little more chicken broth to thin it out. - 10
Ladle the soup into bowls and garnish with chopped green onions. The green onions add a fresh, vibrant flavor and a pop of color to the dish. Serve immediately and enjoy the comforting warmth of this delicious soup.
~1 min
Tip: A drizzle of extra sesame oil can add an extra layer of flavor just before serving.
How Do I Know It's Ready?
The mee sua should be tender but still slightly firm to the bite. The chicken should be cooked through and no longer pink inside.
Frequently Asked Questions
Yes, you can make the broth ahead of time and store it in the refrigerator. Add the mee sua just before serving, as it cooks very quickly and can become mushy if left in the broth for too long.
Final Thoughts
I hope you enjoy making this Mee Sua Comfort: A Chicken & Vegetable Soup Embrace as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!