Cut the chicken into several large pieces and place in a pot.
Add 2 L of water for a medium-bodied soup (or 3 L for a thinner soup).
Bring to a boil, skim off any foam if needed, and season with salt.
Cook for about 30 minutes.
Peel the onion and finely chop it.
Peel the carrots and grate them on a coarse grater.
Peel the potatoes and cut them into sticks.
Sauté the onion in vegetable oil for about 5 minutes, until translucent.
Add the carrots, stir, and cook for about 5 minutes.
Once the chicken is cooked through, remove the pieces from the broth. Let them cool slightly.
Add the potatoes to the broth.
Add the sautéed carrots and onion.
Cook for 15 minutes.
Remove the chicken meat from the bones and cut it into pieces.
Return the chicken to the soup.
Add the vermicelli noodles and stir to keep them from clumping together.
Adjust the salt to taste and add pepper.
Cook for as long as indicated on the noodle package (about 5–10 minutes).
The chicken noodle soup is ready.
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