In a large pot, boil the chicken in a litre of weak chicken stock for +- 20 minutes.
Remove chicken and allow to cool.
Pour the stock in a jug and set aside.
In the same pot, heat the oil and
saute the onion and carrots until soft.
Meanwhile, shred the chicken
into fine pieces and set aside.
Add the spinach and allow it to wilt,
then add the chicken back to the pot together with the stock and bring
to a gentle boil . Add the vermicilli, and cook until soft.
You can add
more water if necessary - just remember adjust the seasoning.
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