Constance's Chicken Soup
Recipe Description
The following recipe is from "Mother Magyar", by Meryl Constance writing in the Sydney Morning Herald. The article was about Agi Adler, a Jewish lady who emigrated to Australia as a young woman shortly after WWII. Though she didn't know how to cook anything then, let alone Hungarian food, over the years she learned the art. The following recipe comprises part of an Hungarian feast and observes Jewish dietary laws. It looks quite good and is remarkably simple. So good that I typed it in by hand... There was a crease across them that drove my scanner bonkers.Ingredients
- 1 beef marrow bone, sawn into pieces
- 2 chicken carcasses, plus chicken feet, if possible ½ kg chicken giblets
- 1 parsnip
- 6 carrots
- 1 rutabaga|swede
- 1 small onion
- 2 sticks celery
- few stems parsley
- salt to taste
- 200 g very fine noodles
- 2 tbsp parsley, chopped
- 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.
This article uses material from the "Constance's Chicken Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
