Mediterranean Chicken Soup

Heat the butter and gently fry the carrot and bay leaf for 2 minutes. Add the onion and continue cooking for 2 minutes. Roughly chop the chicken carcass, add and fry, shaking the pan, for a few minutes. Pour over enough water to cover the ingredients. Stir in the leek and season with salt and pepper. Cook over a moderate heat for 45 minutes, adding extra water if necessary.

Strain the contents of the pan through a fine sieve, reserving only the stock. Pour the stock into a clean saucepan, bring to the boil and add the vermicelli. Cook for approximately 2 minutes, then serve, sprinkled with the chopped chives.