Ingredients Jump to Instructions ↓

  1. 1 (3 to 4-pound) whole chicken

  2. 1 quart chicken stock or low-sodium chicken broth

  3. 2 quarts water

  4. 2 medium onions, quartered

  5. 2 carrots, roughly chopped

  6. 2 celery stalks, roughly chopped

  7. 2 sprigs fresh thyme

  8. 5 or 6 parsley stems

  9. 1 bay leaf

  10. 2 tablespoons unsalted butter

  11. 4 ounces whole button mushrooms, quartered

  12. 1/2 cup diced onions

  13. 1/2 cup sliced carrots

  14. 1/2 cup small-diced celery

  15. 2 1/4 teaspoons salt

  16. 1/2 teaspoon freshly ground black pepper

  17. 1/4 pound dried vermicelli noodles

  18. 2 tablespoons chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. 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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