Put the chicken stock on the stove in a pan with cold water.
Bring the chicken to a boil and simmer for 3 minutes.
Remove the chicken from the pan, rinse the water away.
Cut the leek, carrot and onion into large pieces.
Return the chicken stock to the stove in a pan of cold water.
Add the leeks, carrots, onions, half of the parsley, half of the celery, thyme, bay leaves, mace and crushed peppercorns.
Bring to a boil and cook until the chicken is cooked (approx. 1 hour).
Remove the cooked chicken from the stock.
Let the chicken cool and then pluck the meat from the bones.
Make sure not to have any skin or pieces of cartilage in the mixture.
Strain the chicken stock.
Put the strained broth back on the stove.
Bring to a boil and add the remaining parsley and celery, the stock vegetables and the vermicelli.
Cook for about 10 minutes until the vermicelli is cooked.
Add the chicken pieces, lemon juice and salt
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