Coming home to a warm, hearty bowl of soup at the end of long day can be just the thing you need to get you through these last few weeks of winter weather. You know what I mean if you’re joining us from here in Canada! A simple soup recipe is something you will keep coming back to once you’ve perfected it to your liking, and can be so helpful for batch cooking in advance so you can portion our servings to easily reheat for work and school lunches. I especially like them because when it comes to cooking, these recipes are generally pretty ‘hands off’, meaning you do some chopping and some prep, throw everything into a pot, and walk away for a bit (but not too far!) so you can get other things done without being tied to the kitchen for an hour or more. It doesn’t hurt that soup recipes are also a great excuse to eat noodles. Mmmmm!

This creative soup recipe is brought to you courtesy of Karine Barlow. Karine is a Registered Dietitian with over 20 years of nutrition experience. Through her company, Gluten Free Boutique, she offers unique nutrition counselling services specially dedicated to gluten-free and IBS clients. Karine offers in-depth personalized education and support so that gluten-free can become stress-free!

Thanks for sharing this recipe with us, Karine!

Thai Vermicelli Soup

Makes: 4 servings

Time: 30 minutes



1 cup cooked turkey or chicken, cut into chunks

4 cups gluten-free chicken broth (choose a FODMAP friendly brand)

1 large carrot, peeled and cut into coins

1 celery stick, chopped

1 Tbsp each fish sauce, sugar, lime juice

Pinch each salt and pepper

225g rice vermicelli noodles

1 green onion, chopped (green part only)



In medium sauce pan, heat chicken broth, carrots and celery on med-high heat.

While broth is heating, add fish sauce, sugar, lime juice, salt and pepper. Add more or less of these to taste.

Meanwhile, put a large pot of water on to boil (I use the kettle). Place dry vermicelli in large, heat proof bowl.

When carrots are just tender (about 5 or 6 minutes), add turkey pieces. Turn pot to med-low heat to keep soup warm while vermicelli softens.

When kettle water boils, pour it over noodles so they are completely covered.

Soak noodles for 3 minutes, breaking up noodle nests with fork once or twice. Drain.

Divide noodles equally into 4 large bowls. Ladle soup over top. Garnish with green onion.

Other nice additions include lime wedges, fresh basil leaves and Sriracha sauce.

These can be laid out at the table and added as desired by each person individually.


Karine Barlow (Gluten Free Boutique) is a Registered Dietitian who uses her own gluten free experience to help patients adjust and thrive on this diet. She is also a member of the Canadian Celiac Association. 

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