1. In a large skillet, heat oil for 30 seconds on medium. Add onion, 1⁄4 tsp salt, and pepper. Sauté for 5 minutes. Add carrots; sauté for 5 minutes.
2. In a large slow cooker, arrange chicken. Sprinkle with 1⁄4 tsp salt. Top with carrots, onions, and bay leaf. Add broth. Cover and cook on low for 6 hours.
3. Remove chicken from cooker. Cool. Dice chicken . Strain soup, discarding vegetables. In slow cooker, combine broth, chicken, dill, peas and carrots, and vermicelli. Cook on high for 10 minutes.
Serve: 4-6. Per Serving: 320 calories, 18g carbs, 36g protein, 11g fat, 95mg cholesterol, 670mg sodium, 2g fiber