Pour the water into your pot and add the boneless chicken thighs. You may notice some foam on top of the chicken stock. With the skimmer, lift the foam out of the chicken stock. Add the 3 tbsp chicken base.

Chop the carrots, celery and onion. The end pieces of the onion, celery and carrots do not throw them away, add it to the chicken broth. Simmer for about 1 hour. Then strain the chicken broth. You can throw the end pieces away now since all the flavor is in the stock now.

Shred the chicken and add to the chicken stock. Add the chopped carrots, celery, onion, parsley and thyme to the stock. Simmer for another 1/2 hour. Then add the vermicelli simmer for about 10 min.