Chicken Soup(Constance)

1. 1

   Put the marrow bone, chicken carcasses and giblets in a large pot with 2 litres of water.

2. 2

   Bring to the boil, skim and reduce to a slow simmer.

3. 3

   Meanwhile, chop vegetables.

4. 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. 5

   Strain the broth, reserving the carrots and giblets.

6. 6

   Add salt to taste.

7. 7

   Slice the carrots and giblets and return them to the soup.

8. 8

   In a separate pot of boiling water, cook the noodles and then drain them.

9. 9

   divide the noodles between 8 soup plates and ladle the soup over it.

10. 10

    Sprinkle with chopped parsley and serve.

No additional tips available.