Chicken Soup with Vermicelli

Wash the meat (with the bone) thoroughly. Get it nice and clean!

Put the meat in a large pot, pour enough cold water to cover it. Don't be shy with the water!

Bring to a boil, then skim off the foam from the top. This is key for a clear, beautiful soup!

Let's add the peeled whole carrots, parsley root, celery, whole onion, garlic, salt, whole peppercorns, and bay leaf.

Let it simmer on low heat, covered, for at least 2-3 hours, or until the meat is completely tender. Oh, you'll know it's ready!

Take out the meat and vegetables, and strain the soup through a fine sieve to make it clear and pure. *Chef's kiss*

Slice the vegetables into rings, and cut the meat into smaller pieces. Almost there!

Cook the vermicelli separately in salted water. This way you are in control!

Serve the clear broth with the meat, veggies, and vermicelli, sprinkled with fresh parsley. Yum!