Chicken Soup Constance Recipe

Chicken Soup Constance Recipe

Ingredients

• 1 beef marrow bone – sawn into pieces
• 2 chicken carcasses – plus chicken feet if
• 1/2 kilogram chicken giblets
• 1 parsnip
• 6 carrots
• 1 swede
• 1 small onion
• 2 sticks celery
• 3 stems parsley
• salt – to taste
• 200 gram fine noodles
• 2 tablespoons parsley – chopped

Method

1. Put the marrow bone, chicken carcasses and giblets in a large pot with 2 liters of water.
2. Bring to the boil, skim and reduce to a slow simmer.
3. Meanwhile, chop vegetables.
4. After the soup has been simmering for half an hour, add the vegetables and parsley stems and continue cooking for about 2 hours.
5. Strain the broth, reserving the carrots and giblets.
6. Add salt to taste.
7. Slice the carrots and giblets and return them to the soup.
8. In a separate pot of boiling water, cook the noodles and then drain them.
9. Divide the noodles between 8 soup plates and ladle the soup over it.
10. Sprinkle with chopped parsley and serve.

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