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In Stock Pot, Boil Chicken, Bay Leaves, Pepper And 1 Large Onion. Cook Until Chicken Is Done. Set Aside And Cool. Strain Broth And Reserve. Remove All Meat From Bones And Reserve. Discard Bones And Skin. Shred Meat. In Large Frying Pan, Saute Garlic And Small Onion In Oil Until Tender. Stir In Chicken. Add Anatto Water And 3 Cups Of The Chicken Broth. Bring To Boil. Stir In Carrots, Leeks, And Celery. Soak Vermicelli In Hot Water Until Soft. Add To Pot And Simmer For 5 Minutes. Season With Salt And Pepper.
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