Creamy Potato and Chicken Soup

Steps

1. In a pot, combine chicken, enough water to cover, 2 teaspoons salt, half an onion, bay leaves, and black pepper. Bring to a boil, then simmer 20-25 minutes until chicken is cooked through.
2. Remove chicken and let cool, reserving the broth. Shred the chicken into bite-sized pieces.
3. Meanwhile, boil cubed potatoes in salted water for about 20 minutes until soft.
4. Drain potatoes and mash with half-and-half cream and butter.
5. Slowly stir about 1 cup of reserved chicken broth into the mashed potatoes until smooth.
6. Sauté sliced mushrooms in avocado oil for 7-10 minutes until golden brown, then add to the soup pot.
7. In the same pan, heat ghee and toast vermicelli noodles for 2-3 minutes until light golden brown; add to the soup.
8. Add shredded chicken to the soup and simmer 10 minutes, gradually adding about 2 more cups of chicken broth to reach desired consistency.
9. Stir in chopped parsley, season with remaining salt and white pepper, and simmer 5 more minutes before serving.