*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, December 24, 2025 10:30 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Soups » Chicken Soup (Constance)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chicken Soup (Constance) recipe to your favorite Save to favorite   Discuss Chicken Soup (Constance) recipe Write a comment   Print Chicken Soup (Constance) recipe Print this recipe   Email Chicken Soup (Constance) recipe to friend Email this recipe
  Chicken Soup (Constance)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 260
Ingredients:
1 Beef marrow bone, sawn into pieces
2 Chicken carcasses, plus chicken feet if possible
1/2 kg Chicken giblets
1 Parsnip
6 Carrots
1 Swede
1 small Onion
2 Sticks celery
Few stems parsley
Salt to taste
200 g Very fine noodles
2 tbsp Parsley, chopped
Instructions:
The following few posts are from "Mother Magyar", by Meryl Constance
writing in the Sydney Morning Herald. The article is 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 recipes comprise an Hungarian feast and observe Jewish
dietary laws. They look quite good and are remarkably simple. So
good that I typed them in by hand... There was a crease across them
that drove my scanner bonkers.

Maybe Mark can help us out with terms like "Becel margarine" and "No.
15 chicken"...

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.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,
12/8/92.

Posted by Stephen Ceideberg; February 18 1993.
Rate this recipe:  
Featured Recipe
» Canadian Souffles
Category: Cheese
Hits: 355
Rating:rating: (3.5)(3.5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com