I call this chicken stoup because its a cross between soup and stew. So full of flavor and easy to make.
1 whole chicken – roaster or fryer
1 large onion – chopped
3 stalks of celery diced
3 carrots – sliced in 1/4″ rounds
3 table spoons of Red Dog Rub
Extra Virgin Olive Oil EVOO
1 can no salt stewed tomatoes with green pepper, celery onion
1 small box of Vermicelli
1 box, organic no salt chicken stock
You can do this over two days. Have the roasted chicken for dinner and then take the carcass and stew it over night. Cool the next day and when you come home from work finish it off. Freeze the extra!
Rub chicken with EVOO and rub the Red Dog on the chicken (all over). Roast in a 375 oven for about 1 hour until golden brown. Serve for dinner or let sit and cool down. Remove all large areas of meat, breast, thighs and chunks of legs and refrigerate. Take the remaining carcass and place in a large stock pot. Add enough water to just cover it. Put on a stove over high heat until it simmers, reduce heat so it simmers not boils. Let simmer for four hours. Remove from heat and let pot cool down. Once cool place in the refrigerator for the day. Remove all the fat that has come to the top:-) Remove bones and place pot on stove over medium/low heat. When the stock comes to a simmer add carrots and then 10 minutes later add onions, celery, tomatoes, chicken stock. Simmer for about 15 minutes and then take the vermicelli out of the box, break the pasta in half and put into the pot. simmer for another 10 minutes and enjoy your delicious soup. Serve with French bread and butter if you’d like.