Chicken Soup(Constance)
Submitted by anthea
Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.
YIELD
8 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsThis is the kind of soup your grandmother made from what most people throw away.
Chicken carcasses, giblets, and a beef marrow bone simmer together for two hours, building a broth with incredible body and depth.
Parsnips, carrots, celery, and onion cook right in the pot, adding sweetness and earthiness to the golden liquid.
The broth gets strained, the carrots and giblets sliced and returned, and everything gets ladled over bowls of cooked noodles with a scattering of fresh parsley.
No shortcuts, no tricks, just slow, honest soup.
Pro Tips
- Save chicken carcasses in the freezer until you have enough for a batch; they’re liquid gold
- Skim the foam that rises in the first 10 minutes for a clearer, cleaner broth
- Cook the noodles separately so they don’t absorb all the broth and turn mushy
- A parsnip in the broth adds a subtle sweetness that carrots alone can’t match
Ingredients
Directions
Put the marrow bone, chicken carcasses and giblets in a large pot with 2 litres of water.
Bring to the boil, skim and reduce to a slow simmer.
Meanwhile, chop vegetables.
After the soup has been simmering for half an hour, add the vegetables and parsley stems and continue cooking for about 2 hours.
Strain the broth, reserving the carrots and giblets.
Add salt to taste.
Slice the carrots and giblets and return them to the soup.
In a separate pot of boiling water, cook the noodles and then drain them.
divide the noodles between 8 soup plates and ladle the soup over it.
Sprinkle with chopped parsley and serve.
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