Michael's Chicken Soup


2 quarts chicken stock
1/2 cup dry vermouth
2 carrots, peeled and chopped
2 stalks celery, chopped
1 bay leaf
1/2 cup uncooked macaroni
1/4 teaspoon tarragon, or 1/2 teaspoon dill
Juice of 1/2 lemon
Salt and pepper to taste


Combine stock, vermouth, carrots, celery, and bay leaf in soup kettle. Cover and simmer 20 minutes. Increase heat, add macaroni, and cook 10 minutes. Add tarragon or dill, lemon juice, and salt and pepper. Garnish with parsley, and serve with rye bread.


Serves 6-8

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