Ingredients

• 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

Instructions

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