Place chicken in a large pot with vegetables, bay leaves, peppercorns and 3 litres of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 1 hour. Season to taste with sea salt and freshly ground black pepper. Strain liquid into a clean saucepan and discard vegetables. When chicken is cool enough to handle, remove skin, coarsely shred meat and refrigerate until required.
Bring chicken stock to the boil, add vermicelli and simmer for 8 minutes or until tender, add chicken meat and herbs and season to taste. Serve with crusty bread.