Chicken And Vermicelli Soup
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
910 g
Chicken (carcass)910 g
Duck (carcass)4 large
White Onion (coarsely diced)12 cups
Water5 sprigs
Thyme Leaves (fresh, finely chopped)1 cup
Mushroom (sliced)570 g
Vermicelli Noodles1
SaltDirections:
1
Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat
2
Reduce to medium heat and add the celery, onions, carrots, and water
3
Let simmer on medium heat for 1 hour
4
Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes
5
Season with salt and pepper
6
Ladle soup into bowls and serve with noodles