Chicken Soup(Constance)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef soup bones
|
*
|
| 2 | each |
turkey carcass
|
* |
| 1 | pound |
chicken gravy
|
*
|
| 1 | each |
parsnips
|
*
|
| 6 | each |
carrots
|
|
| 1 | small |
onions
|
|
| 2 | sticks |
celery
|
*
|
| 1 | cup |
noodles
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef soup bones
|
*
|
| 2 | each |
turkey carcass
|
* |
| 453.6 | g |
chicken gravy
|
*
|
| 1 | each |
parsnips
|
*
|
| 6 | each |
carrots
|
|
| 1 | small |
onions
|
|
| 226 | g |
celery
|
*
|
| 237 | ml |
noodles
|
|
| 30 | ml |
parsley leaves
chopped |
|
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.
