Chicken Soup(Constance)

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.