Ingredients
- 1 (3 to 4-pound) whole chicken
- 1 quart chicken stock or low-sodium chicken broth
- 2 quarts water
- 2 medium onions, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 sprigs fresh thyme
- 5 or 6 parsley stems
- 1 bay leaf
- 2 tablespoons unsalted butter
- 4 ounces whole button mushrooms, quartered
- 1/2 cup diced onions
- 1/2 cup sliced carrots
- 1/2 cup small-diced celery
- 2 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound dried vermicelli noodles
- 2 tablespoons chopped fresh parsley leaves
Directions
Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.
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By alit8_11953127
Melrose, MA
on August 07, 2011
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A household favorite! I tend to add more thyme and a few bay leaves to give the soup a little more flavor. We skip the mushrooms - not a huge fan and I can't really imagine them in the soup. Also, I like to cook the noodles seperately and add them right at the end. I've found if I cook them in the soup, they tend to soak up a lot of the broth. Overall, a great recipe - thought it does take a bit longer than 1 hour and 20 minutes.
By cblawyer
Wallingford, CT
on January 09, 2011
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This soup is excellent. Although I love them I did not add mushrooms...just doesn't seem right to add them to traditional chicken soup. I also added 1/2 of a yukon gold potato as I usually do when I make chicken soup. It gives it a great taste and kind of thickens it a bit. The recipe is terrific and would highly recommend it!
By ravindave
New Jersey
on November 17, 2010
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This is a good foundation to build on for any type of chicken soup you'd like to make. Suprised there was no gaaahlic given that it is Emeril's, so I added a couple of smashed cloves to the stock. It's cooking now and smells great. I also added, as others said, more stock to the water and the extra was organic vegetable. I also plan to use egg noodles (fine. Finishing, I'll add fresh oregano, and romano cheese. Will keep the mushrooms but they will be sauteed in butter with shallot and thyme and deglazed with white wine. Then add pasley and serve with crusty bread. I used a beer can grilled chicken. If you should try this, please let me know what you think.
Read all 15 reviews