Recipe courtesy of Robert Irvine

Chicken and Vermicelli Soup

Name: Chicken and Vermicelli Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 to 8 servings
Cuisine: italian
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

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Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: 6 to 8 servings

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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.