- Use an entire chicken to make stock
- Chicken Soup Leg, breast pieces, thigh pieces, wing
- Cover with cold water and put on heat
- Add celery, onion, carrot, garlic, bay leaves, black peppercorns
- Bring to a boil
- Reduce to simmer, and skim off fat
- Cook 1 hour – remove chicken breasts
- Cover and cook 2-3 more hours
- Strain in colander, removing large solids,
- then strain in strainer lined with cheesecloth, removing small solids
- Set aside meat to cool
- Add bouquet garnis with thyme sprigs
- Cook 30 minutes
- Add FRESH cut vegetables (celery, onion, carrot, garlic, chives)
- Cook 30 minutes
- Shred meat and return to pot
- Add 1 tsp soy sauce
- Add vermicelli noodles
- OPTIONAL: Small amount of Bisquick made into balls for dumplings
- Stir in two beaten eggs
- Top with parsley
