Place the chicken in a large pot and add half the water. Cover and bring to boil. Remove the lid and skim off the white residue that will form on the surface as it cooks. Ensure the soup only simmers gently.
Add the remaining water and the rest of the ingredients. Cover, leaving a little opening and simmer for about 50 minutes (try not to allow the soup to cook too rapidly as the broth may become cloudy).
Remove from the heat. Serve with cooked vermicelli and garnish with freshly chopped parsley
Do not allow the soup to boil too rapidly as it may become murky. Simmer it gently.
Traditional rosol soup recipes usually include parsnip but Polish parsnip, but I used parsley instead as Polish parsnip is a little different than the parsnip variety outside of Poland.
I added a little turmeric for colour but you can omit it if you prefer.
You can serve just the broth with the vermicelli or with chunks of chicken and vegetables. Once the soup is ready take the chicken and vegetables out of the pot, chop them up and place back in the pot.