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

1. Make the Rich Chicken stock and reserve the shredded chicken meat and stock.

2. 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.

3. 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.

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