Step 1

Heat up your chicken stock by bringing it to the boil then leaving to simmer on low heat.

Step 2

Shred your chicken pieces and add to the warming chicken stock.

Step 3

In a separate pot, add a drizzle of vegetable oil and the vermicelli. Keep stirring around on medium heat until the vermicelli becomes heavier to the touch and light golden in colour.

Step 4

Stand back and slowly pour in the chicken stock and shredded chicken onto the vermicelli. Do this gently as it will splutter.

Step 5

Keep simmering for another 10 minutes until the vermicelli is cooked (taste it to check).

Step 6

Turn off the heat and add the lemon. Adjust the salt as necessary depending on how salty your original stock was.

Step 7

Serve in pretty bowls and forget about your worries.