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November 2012

Chicken Vermicelli Soup

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Chicken Vermicelli  Soup
Posted by Catherine on November 10, 2012 Full Size|

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3 Comments

Reply Aligator
11:03 PM on November 10, 2012 
Catherine says...
Start with a roasted chicken, you will have the broth and the meat to use for soup and sandwiches for future use.
Add gravy dripping to 6 qt pan, add 2 qts of H2o. to this add 3 celery ribs cut up, a cut up parsnip, a bag of mixed veggies and some carrots. Simmer this lid on cocked, for 90 mins.. to this add a bit of fresh dill, parsley, rosemary, thyme, to taste, ( start small and work up to a more robust taste ) 2 tbl. salt, some pepper and continue cooking another 45 mins. You may need to add more H2o.... When this is done add your picked cut up chicken, cooked spaghetti or rice to the soup... it's wonderful! Serve with home made herbed bread...mmm..mmm...mm

So the base of the soup is just the pan drippings and water? Or do you add in the frame of the chicken?
Reply Alison
10:54 PM on November 10, 2012 
This looks amazing! Love that gingham print on the bowl, too!
Please give me the recipe so I can share on my blog! (Or a guess to the recipe, since I know you probably just throw it together without measuring! )
Reply Catherine
7:20 PM on November 10, 2012 
Start with a roasted chicken, you will have the broth and the meat to use for soup and sandwiches for future use.
Add gravy dripping to 6 qt pan, add 2 qts of H2o. to this add 3 celery ribs cut up, a cut up parsnip, a bag of mixed veggies and some carrots. Simmer this lid on cocked, for 90 mins.. to this add a bit of fresh dill, parsley, rosemary, thyme, to taste, ( start small and work up to a more robust taste ) 2 tbl. salt, some pepper and continue cooking another 45 mins. You may need to add more H2o.... When this is done add your picked cut up chicken, cooked spaghetti or rice to the soup... it's wonderful! Serve with home made herbed bread...mmm..mmm...mm