Categories: Soup
Ingredients
- Rich Chicken Stock (see recipe), with reserved chicken meat
- 2 tbsp. unsalted butter
- 4 oz. white mushrooms, sliced
- 1 cup finely diced onion
- 1 cup thinly sliced carrot
- 1 cup finely diced celery
- 2 1/4 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1/4 lb. dried vermicelli noodles, broken into pieces
- 2 tbsp. chopped parsley
Directions
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Make the Rich Chicken stock and reserve the shredded chicken meat and stock.
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Melt the butter in a large stockpot over medium-high heat. Add the mushrooms and cook, stirring a few times, until golden, 3-4 minutes. Add the onion, carrot, and celery, and cook, stirring as needed, until the veggies are softened, 3-4 minutes. Add the stock and bring to a boil over high heat, then reduce the heat to a simmer and cook for 30 minutes.
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Add the reserved chicken, salt, pepper and vermicelli to the pot and simmer until the noodles are cooked through, 10-12 minutes. Remove from the heat and stir in the parsley. Taste and adjust the seasoning if necessary. Serve hot.