- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: 6 to 8 servings
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.
