Instructions: Cut up the chicken and put on to boil with the cold water. When it comes to a boil, remove the scum and add the carrots, parsnips, celery, and onion which have been cut into thin slices. Add salt and pepper and simmer until almost tender. Add the mushrooms, the green peas and the parsley. Let boil until tender. Boil the vermicelli in another pot in salted water then drain and rinse with boiling water. Remove the chicken and place in the bottom of a tureen, add the well drained vermicelli and pour in the hot soup.

Yield: 8 servings

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