Chicken and Vermicelli Soup

Name: Chicken and Vermicelli Soup
Total time: 3600 s
Yield: 6-8 servings
Ingredients: 1 chicken carcass, preferably from a free-range chicken; 1-2 carrots; 1 onion; Water; Herbs of your choice (such as parsley, chervil, etc.); leaves Celery; 2 whole cloves; Salt, whole black peppercorns; 1-4 potatoes, depending on size; Vermicelli or angel hair pasta

Viktoria @cook_25668845

We butcher our own chicken, and I’m left with the carcass. Here’s what I make with it.

Viktoria @cook_25668845

We butcher our own chicken, and I’m left with the carcass. Here’s what I make with it.

Saved

Ingredients

60 minutes

6-8 servings

1chicken carcass, preferably from a free-range chicken
1-2carrots
1onion
Water
Herbs of your choice (such as parsley, chervil, etc.)
leavesCelery
2whole cloves
Salt, whole black peppercorns
1-4potatoes, depending on size
Vermicelli or angel hair pasta

Saved

Steps

60 minutes

1

Place the chicken carcass in a pot and cover with cold water. Bring to a boil. Skim off any foam that rises to the surface.
2

Once boiling, add the onion studded with the cloves, and the carrots (whole or cut into 2-3 pieces). Season with salt and pepper. Cook for 45 minutes. Add the celery leaves during the last 5 minutes of cooking.
3

When done, let everything cool. Remove the carcass and vegetables. Strain the broth. Discard the onion. Keep the carrots.
4

Bring the broth back to a boil, add the potatoes (cut up). When nearly done, add the cooked carrots and finally the vermicelli. Cook for 2 minutes, then add the herbs. Serve hot.