2 tbsp olive oil ( not extra virgin)
4 leeks , chopped
6 skinless ,boneless chicken thigh , diced
generous 3 oz/86 g of vermicelli
5 2/3 cups basic vegetable stock
dash of Worcestershire sauce
6 fresh chives , chopped
6 thick bacon slices
2 tbsp chopped fresh flat-leaf parsley
salt(Kosher or your desire salt) and pepper
1) Heat the oil in a pan . Add the leeks and cook over low heat , stirrings occasionally , for 5 minutes , until softened . Add the chicken , increase the heat to medium and cook , stirring frequently , for 2 minutes .
2) Pour in the basic vegetable stock , add the Worcestershire sauce and chives , and bring to boil ... Then Add the vermicelli and cook .stirring constantly for 2 more minutes . Reduce the heat , cover and simmer for 20-25
3) Meanwhile preheat the broiler . Broil the bacon for 2-4 minutes on each side , until crisp . Remove and let cool , then
4) Season the soup to taste with salt and pepper and stir in the parsley . Ladle into warmed bowls , sprinkle with the crumbled bacon and serve ..
Good for the cold weather or winter...