Homemade Chicken Soup

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Title: Homemade Chicken Soup

Added: Dec 14, 2009

Duration: 3:53

Description:
1 (3-4 lb) 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· 5 or 6 parsley stems· 1 bay leaf· 4 cloves garlic, crushed· 4 ounces cut portabella mushrooms· ½ cup diced onions· ½ cup sliced carrots· ½ small diced celery· 2 ¼ teaspoons salt· ½ teaspoon freshly ground black pepper· ¼ pound dried vermicelli noodles· 2 tablespoons chopped fresh parsley leavesDirections:Place the chicken in a large stockpot 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. Then 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.Add into chicken stock, mushrooms, diced onions, carrots, and celery and cook until the vegetables are softened. 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.