- 1 (three or four-pound) whole chicken
- 1 quart chicken stock or low-sodium chicken broth
- 2 quarts water
- 2 medium onions, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 sprigs fresh thyme
- five to six parsley stems
- 1 bay leaf
- two tablespoons unsalted butter
- 4 ounces whole button mushrooms, quartered
- 1/2 cup diced onions
- 1/2 cup sliced carrots
- 1/2 cup small-diced celery
- 2 1/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1/4 pound dried vermicelli noodles
- two tablespoons chopped fresh parsley leaves
Put the chicken inside a large stockpot or Nederlander oven and canopy using the chicken stock and a pair of quarts water. Add some onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and also the bay leaf. Bring mixture to some boil, partly cover and lower heat to some simmer. Simmer for one hour. The chicken should easily pull from the bones.
Using tongs, take away the chicken in the broth and hang aside until awesome enough to deal with. Strain the cooking liquid via a fine-meshed sieve, lined with cheesecloth. discarding the vegetables and reserving the stock. Pull the chicken meat from the bones, discarding the bones, skin, and then any fat. Shred and reserve meat.
Melt the butter inside a large stockpot over medium-high temperature. Add mushrooms and prepare until browned, about 3 minutes. Add some diced onions, carrots, and celery and prepare before the vegetables are softened, a couple of minutes. Stir in reserved cooked chicken. Add reserved chicken stock and produce to some boil over high temperature.
Season the soup with pepper and salt. Add vermicelli and simmer until noodles are cooked through, ten to twelve minutes. Remove in the heat and stir in parsley. Serve hot.