Chicken and Vermicelli Soup

• Vegetable oil
• 1 (2 pound) chicken carcass
• 1 (2 pound) duck carcass
• 1 bunch celery scrubbed and coarsely diced
• 4 large white onions, coarsely diced
• 6 large carrots, peeled and coarsely diced
• 12 cups water
• 2 sprigs fresh rosemary leaves, finely chopped
• 5 sprigs fresh thyme leaves, finely chopped
• 1/4 bunch parsley leaves, finely chopped
• 1 cup sliced mushrooms
• 1 1/4 pounds vermicelli noodles
• Salt and freshly ground black pepper

1. Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat.
2. Reduce to medium heat and add the celery, onions, carrots, and water.
3. Let simmer on medium heat for 1 hour.
4. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes.
5. Season with salt and pepper.
6. Ladle soup into bowls and serve with noodles.

vegetable oil, chicken carcass, duck carcass, celery, white onions, carrots, water, rosemary, thyme, parsley, mushrooms, vermicelli noodles, salt

Taken from www.foodnetwork.com/recipes/robert-irvine/chicken-and-vermicelli-soup.html (may not work)