Boil the chicken: In a medium pot, place the chicken breast with bone, enough water to cover it, 2 tsp salt, half an onion, 3 bay leaves, and a pinch of black pepper. Bring to a boil, reduce heat to a simmer, and cook for 20–25 minutes, until the chicken is fully cooked and tender. Remove the chicken; reserve the cooking liquid (the broth). Let the chicken cool, then shred into bite-sized pieces.

Cook the potatoes: In another pot, add cubed potatoes, cover with water, add a pinch of salt, bring to a boil, and cook about 20 minutes or until potatoes are soft and easily pierced with a fork. Drain.

Make the mashed‑potato base: Mash the potatoes with butter and half-and-half cream until smooth.

Incorporate the chicken broth: Slowly pour about 1 cup of the reserved chicken broth into the mashed potatoes, stirring to blend. This will form the creamy base of the soup.

Prepare mushrooms: Clean and slice the cremini mushrooms. In a skillet over medium heat, add avocado oil and the mushrooms. Sauté for 7–10 minutes until they release their moisture and turn golden brown. Add these to the soup pot.

Toast the vermicelli: In the same skillet, heat ghee (or butter). Add vermicelli noodles; sauté for 2–3 minutes, stirring constantly, until lightly golden (watch carefully to avoid burning). Add the toasted vermicelli to the soup.

Combine and simmer: Add shredded chicken to the soup pot. Bring everything to a simmer. Let it cook about 10 minutes so flavors marry and the noodles cook through. Gradually add more chicken broth (about 2 cups or to your preferred consistency).

Finish with herbs and seasoning: Stir in chopped parsley. Season the soup with 2 tsp salt (or adjust to taste) and ¼ tsp white pepper. Let the soup simmer another 5 minutes to meld flavors.