Chicken Vermicelli Soup: A Light and Cozy Comfort Mea

In a large pot, bring 4 cups of chicken broth to a simmer over medium heat. Add the chicken breasts or thighs and cook for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken using two forks or chop it into bite-sized pieces.
Prepare the Vegetables:

In the same pot with the chicken broth, add the chopped onion, garlic, carrots, celery, and diced tomato (if using).
Add the soy sauce, thyme, oregano, and bay leaf. Stir to combine.
Let the soup simmer for 10-15 minutes, or until the vegetables are tender.
Assemble the Soup:

Once the vegetables are tender, add the shredded chicken back into the pot.
Stir in the cooked vermicelli noodles and cook for an additional 2-3 minutes to allow everything to heat through.
Taste and adjust the seasoning with salt and pepper as needed.
Serve:

Ladle the soup into bowls, garnishing with fresh cilantro or parsley and a wedge of lime for a touch of freshness.
Serving and Storage Tips: