2 chicken breasts
2 medium onions
carrots (about 4/5)
celery (a stalk? a bunch?? you know what I mean!!)
2 stock cubes
add a drizzle of olive oil in a pan and heat, add the chopped onions and sauté until they become translucent. Add chopped carrots and chopped celery. cook and stir for another 5 minutes. Add the thyme, pepper and about 4 cups of water and the 2 stock cubes. Once it comes to a boil I usually add the chicken breast still frozen. Cook until the chicken is completly done, about 20 minutes. Remove and chop the chicken and return back to the pot. Taste and if it needs it season w/ salt and more pepper. I add the vermicelli noodles at the very end as they only take minutes to cook. Mine come in little nests and I crush/break them as I’m putting them into the pot. I found that if you don’t crush them the ‘nest’ sticks together and doesn’t unwind from it’s little shape- yuck!
I haven’t given quantities for some ingredients because it’s really to your taste. If you don’t like as much celery/carrots then just decrease the amount. Same goes for the chicken and all other ingredients- decreasing and increasing as you like. I love carrots in soup so sometime I add loads and loads of them- I should call it carrot soup when I do that! I hope this makes sense and it I’ve left anything out just let me know.