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Add the chicken in the pot, season with a pinch of salt, 2 tsp of low sodium soy sauce & ground pepper to taste.
Add the sliced carrots.
Keep mixing all these ingredients for 10 minutes until the carrots are al dente.
Add 1 ½ cup of the chicken broth and let it boil for 20 minutes; cover the pot. Taste for proper seasoning.
Add the Vermicelli noodles; it should be moist but not soupy.
If too dry, add more of the chicken broth.
Cook & keep mixing everything for another 15 minutes until the noodles are cooked. Stir in the cabbage and add more soy sauce or pepper to taste.
Lower the heat. Cover for 5 minutes. Add the green onion on top before serving.
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