Hollandse Kippesoep (Spiced Chicken Soup)

Directions

In a large pot, place chicken.

Pour in enough boiling water to cover; bring to a boil over high heat.

Remove chicken to a clean pot.

Stud onion with cloves and add to chicken along with bay leaves, ½ teaspoons salt, thyme, rosemary, mace, pepper, celery, parsley sprigs and carrots.

Pour in 12 cups cold water.

Bring to a boil over high heat. Reduce heat to low and simmer, covered for 5 hours, or until meat comes away from the bones.

Let cool and skim off fat.

Strain through cheesecloth lined sieve.

Remove meat from bones, chop and set aside.

Return chicken stock to a clean pot and bring to a boil.

Add vermicelli.

Cook for 5 minutes.

Return chicken and remaining salt to pot.

Cook just until heated through.

Taste and adjust seasonings. Garnish with chopped parsley.