Peel the vegetables. Cut the carrot and leek in half, the celery root anil potato into eight pieces each. Put the chicken in a saucepan, cover with water, and place on a high heat. Just before the water boils, remove the saucepan from the heat. Pour out me water, and rinse the chicken with cold water. Put the chicken back into the saucepan.

Add salt, the vegetables and the chicken broth. Cover and cook 40 minutes. Slightly crush the vermicelli, add it to the broth and boil for 5 minutes more.

Remove from the heat and sprinkle with parsley. Cut the chicken into large pieces, place on a serving platter and cover with the sauce.