Ingredients:

1. 2 Vermicelli pasta, (white flour, whole grain, rice flour) 4oz

2. 2 chicken breast with bone, skinned

3. 2 cups ½ inch diced peeled pumpkin

4. 1 grated yellow onion

5. 1 grated carrot

6. 1 bay leaf

7. 3 teaspoons salt

8. ½ teaspoon turmeric

Preparation:

1. So first, we add 2 chickens breasts in a pot. You can use the ones without the bone but it’s better with because it gives more flavor. Add in red pepper, onions, carrots and also include aromatic herbs like thyme, bay leaf, fresh rosemaries (fresh ones are better), sliced garlic, squash, salt and pepper to season, turmeric (be careful not to add too much the soup will be too yellow), and lastly add 8 cups of water.
   
   

2. After boiling for a couple of minutes, take out the chicken and cut them into small pieces but not to small, just in chunks. Add in the pasta while you slice the chicken in that way, it gets cooked while you are preparing the chicken. Separate the bones from the meat. This will be really easy to do, the meat will become really tender when the chicken is cooked.

   

3. After preparing the chicken, check the pasta if it’s already cooked and then put the chicken pieces back into the pot. Mix it up and then serve!

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