From: Soup Bible p. 239
Tags: soup, poultry, 24 hours
Last Made: Jan. 24, 2025
Scott:
Ana:
Alex:
Ingredients
- 4.5 lb chicken
- 1 onion, pealed and halved
- 2 large carrots, halved lengthwise
- 6 celery sticks, roughly chopped
- 1 bay leaf
- 6 oz vermicelli pasta
- 3 tbs fresh parsley
- Salt
- Pepper
Steps
Combine chicken, veggies, bay leaf, and 10 cups water.
Slowly bring to boil, skimming the top. Add 1 tsp salt and 1/4 tsp pepper.
Simmer 2 hours. Do not boil!
Remove and save meat. Return bones to pan. Simmer 1 hour.
Strain soup, and refrigerate overnight. It will gel and set up a layer of fat. Remove the fat.
Reheat soup. Add noodles and parsley. Cook according to noodle directions
Season with salt and pepper