Chicken and Vermicelli Soup
You can never have too many main course recipes, so give Chicken and Vermicelli Soup a try. Watching your figure? This dairy free recipe has 1016 calories, 34g of protein, and 68g of fat per serving. For $1.85 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. A few people made this recipe, and 20 would say it hit the spot. A mixture of fresh rosemary leaves, celery, water, and a handful of other ingredients are all it takes to make this recipe so yummy. Winter will be even more special with this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. Overall, this recipe earns an awesome spoonacular score of 80%. Similar recipes include Sotanghon (vermicelli) soup with chicken and black fungus, How to cook: Sotanghon (vermicelli) soup with chicken and black fungus, and Bun Mang Ga (Vietnamese Bamboo Shoots and Chicken Vermicelli Rice Noodle Soup).
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
6 large carrots, peeled and coarsely diced
1 bunch celery scrubbed and coarsely diced
1 (2 pound) chicken carcass
1 (2 pound) duck carcass
2 sprigs fresh rosemary leaves, finely chopped
5 sprigs fresh thyme leaves, finely chopped
1 cup sliced mushrooms
1 1/4 pounds vermicelli noodles
1/4 bunch parsley leaves, finely chopped
Salt and freshly ground black pepper
Vegetable oil
12 cups water
4 large white onions, coarsely diced
Equipment:
pot
bowl
ladle
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Let simmer on medium heat for 1 hour.
3. 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.
Nutrition Information:
covered percent of daily need
