Recipe courtesy of Robert Irvine
Print
Chicken and Vermicelli Soup
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Vegetable oil
  • 1 (2 pound) chicken carcass
  • 1 (2 pound) duck carcass
  • 1 bunch celery scrubbed and coarsely diced
  • 4 large white onions, coarsely diced
  • 6 large carrots, peeled and coarsely diced
  • 12 cups water
  • 2 sprigs fresh rosemary leaves, finely chopped
  • 5 sprigs fresh thyme leaves, finely chopped
  • 1/4 bunch parsley leaves, finely chopped
  • 1 cup sliced mushrooms
  • 1 1/4 pounds vermicelli noodles
  • Salt and freshly ground black pepper

Directions

Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

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