1. Sauté the Chicken and Vegetables

In a large soup pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

2. Add the Broth and Seasonings

Return the chicken to the pot, then pour in the chicken broth and water. Add the dried thyme, oregano, bay leaf, and a pinch of salt and pepper. Stir everything together and bring the mixture to a boil.

3. Simmer the Soup

Once the soup is boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender and the chicken is fully cooked.

4. Add the Vermicelli Noodles

Stir in the vermicelli noodles and let the soup simmer for an additional 5-7 minutes, or until the noodles are cooked through. Be sure to check the texture of the noodles, as vermicelli cooks quickly.

5. Taste and Adjust Seasoning

Taste the soup and adjust the seasoning with more salt and pepper as needed. Remove the bay leaf before serving.