French cuisine · Soups & Stews

Chicken Bouillon with Vermicelli

Clear chicken broth, slowly simmered and skimmed, with fine vermicelli and tiny diced vegetables.

Ingredients · for 4 servings

• 1 kg chicken wings and backs
• 2 carrots
• 1 leek
• 1 stalk celery
• 1 onion
• 100 g vermicelli
• 2 bay leaves
• 1/2 bunch flat-leaf parsley
• 5 peppercorns
• Salt, pepper

Instructions

1. Rinse the chicken pieces under cold water, place in a large pot, cover with 2 l cold water and bring slowly to a simmer, carefully skimming off the rising foam.
2. Add the unpeeled halved onion, parsley stems, bay leaves and peppercorns and let the broth simmer very gently for 75 min. — it must never boil hard or it turns cloudy.
3. Cut the carrots, the washed leek and the celery stalk into fine 3 mm dice and set aside.
4. Pour the broth through a sieve lined with paper towel, skim the fat from the surface and season the broth with salt; pull the meat from the bones and return it.
5. Bring the broth back to a simmer, add the diced vegetables and cook for 5 min., then scatter in the vermicelli and let simmer for 3–4 min. until al dente.
6. Season with salt and pepper, ladle into warmed cups or bowls and serve sprinkled with finely chopped parsley.