Hollandse Kippesoep (Spiced Chicken Soup)

1. 1

   In a large pot, place chicken.

2. 2

   Pour in enough boiling water to cover; bring to a boil over high heat.

3. 3

   Remove chicken to a clean pot.

4. 4

   Stud onion with cloves and add to chicken along with bay leaves, 1/2 teaspoons salt, thyme, rosemary, mace, pepper, celery, parsley sprigs and carrots.

5. 5

   Pour in 12 cups cold water.

6. 6

   Bring to a boil over high heat.

7. 7

   Reduce heat to low and simmer, covered for 5 hours, or until meat comes away from the bones.

8. 8

   Let cool and skim off fat.

9. 9

   Strain through cheesecloth lined sieve.

10. 10

    Remove meat from bones, chop and set aside.

11. 11

    Return chicken stock to a clean pot and bring to a boil.

12. 12

    Add vermicelli.

13. 13

    Cook for 5 minutes.

14. 14

    Return chicken and remaining salt to pot.

15. 15

    Cook just until heated through.

16. 16

    Taste and adjust seasonings.

17. 17

    Garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.