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Categories:
vegetable oil chicken carcass duck carcass celery white onions carrots water rosemary thyme parsley mushrooms vermicelli noodles salt
Viewed: 61 - Published at: 6 years agoIngredients
- 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
Method
- 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.
