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Recipe courtesy of Robert Irvine

Show: Dinner: Impossible

Episode: Back in Time: Ye Ol Dinner Impossible

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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.

My Private Notes

Name: Chicken and Vermicelli Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
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

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Chicken and Vermicelli Soup

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