Boil the legs with a little salt and pepper and half of the onion. Remove the legs and remove the bones and skin, break the meat into small pieces. Put the butter in a pot in which you will fry the rest of the onion.
Add finely chopped carrots, fry them lightly. Pour the broth from the boiled chicken and add a broth cube. Be careful not to get it too salty.
Add corn and boil the soup until the vegetables soften, add vermicelli and boil for about 8 minutes. Finally, add about 1 cup of milk or cream and remove it from the fire.
Sprinkle it with parsley and serve warm.