This soup lives or dies by the quality of the stock. Skim the scum that rises to the surface as it cooks and the stock stays clear; leave it and the soup turns cloudy and heavy. Do not tip the vermicelli straight into the liquid either: two minutes in butter and the strands will not stick together as they cook.
Ingredients
For the chicken stock
For the soup
Method
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Poach the chicken
Put the thighs in a pan with cold water and bring to the boil. As it boils, lift off the grey scum that collects on the surface with a spoon.
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Add the vegetables
Once the scum stops forming, add the onion, carrot, celery and peppercorns. Lower the heat, leave the lid ajar and cook for 40 minutes.
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Strain the stock
Lift out the chicken and pass the stock through a fine sieve. Pull the meat off the bones and shred it; discard the vegetables.
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Toast the vermicelli
In a clean pan, melt the butter and toast the vermicelli over medium heat for 2 minutes until golden.
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Simmer
Add the strained stock and the diced carrot. Simmer for 10 minutes until the vermicelli is tender.
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Finish
Add the shredded chicken and the salt and cook for 2 more minutes. Serve with parsley and a wedge of lemon.
Tips
- The chicken should come up to the boil in cold water. Chicken dropped into hot water keeps its flavour locked in the meat instead of giving it to the stock.
- If you are making the soup a day ahead, cook the vermicelli just before serving; left to stand it drinks the stock and the soup goes stodgy.
- If there is too much fat on the surface, chill the stock for an hour and lift off the set layer with a spoon.
Nutrition
Values are per serving and approximate.