Dice the onion
Clean the leek and cut in rings
Clean the cauliflower and chop into small pieces (remove the green bits)
Peel the carrot and cut in pieces of 0,5cm
Cut the parsley in little pieces
Put the chicken legs in a big soup pan
Add veggies, pepper, thyme, 1/3rd of the parsley, bay leaf and mace
Add water and bring it to boil
When boiling, reduce the heat
Let it simmer for 2 hours with lid on pan
Take the chicken legs out of the pan
Remove the chicken skin and pull the meat apart in small pieces with 2 forks
Heat up the soup again and add the chicken meat
Add the vermicelli
Add the rest of the parsley
Squeeze a lemon and add to the soup
Add pepper and salt to flavor