Chicken soup is a classic remedy for a cold, but you don't have to be ill to enjoy this hearty chicken soup. The subtle Mediterranean flavors give it a lovely face-lift.
Recipe type: Super Soups
Serves: 12 cups
Ingredients
1 (3-lb.) whole chicken
3bay leaves
5 whole allspice
1 (2-in.)cinnamon stick
[1/2] medium yellow onion , sliced
1[1/2] tsp.salt
10 cupswater
5 medium carrots , chopped
3 medium stalkscelery , chopped
5 TB. extra-virgin olive oil
[1/2] medium yellow onion , chopped
1 cupvermicelli noodles
1 large potato , peeled and diced
[1/2] cup fresh parsley , chopped
Instructions
In a large pot over high heat, combine chicken, bay leaves, allspice, cinnamon stick, sliced yellow onion, 1 teaspoon salt, and water. Bring to a boil, reduce heat to medium-low, and simmer for 40 minutes, skimming any foam that rises to the top.
Remove chicken from the pot, and set aside to cool enough to handle. Pick chicken apart, removing skin and bones, and cut into bite-size pieces.
Strain broth, discard solids, and return broth and boneless chicken pieces to the pot over medium-low heat.
Add carrots and celery, and cook for 10 minutes.
In a small saucepan over medium heat, heat 3 tablespoons extra-virgin olive oil. Add chopped yellow onion, and saute for 5 minutes. Add to the pot.
In the same small saucepan over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add vermicelli noodles, and cook, stirring to brown evenly, for 3 minutes.
Add toasted vermicelli noodles and diced potato to the pot, and cook for 10 minutes.