Begin by selecting a large non-stick saucepan to cook with. Peel and roughly chop the carrots and then finely dice the potatoes then set aside. Heat a teaspoon of vegetable oil in a non-stick saucepan and when hot sear the chicken legs until they are browed on both sides (around a minute to two for each side). Now add the gluten free stock, the diced vegetables and a couple of twists of salt and pepper , bring to the boil and reduce to a simmer for 20 minutes. When the time is up, remove the chicken legs and leave to cool. Continue to simmer the stock/soup mix in the saucepan and after around 10 minutes remove the skin from the chicken, then remove the meat onto a chopping board ensuring you get rid of any sinew or fat while doing so. Roughly chop the chicken and leave to one side. After another 10 minutes, add the chicken back into the saucepan and stir thoroughly, then simmer for another 5 - 10 minutes stirring occasionally. Once done, remove from the heat, roughly chop and stir in the parsley and serve.