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Name: Chicken Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 sm Onion; 2 tb Parsley, chopped; 6 Carrots; Few stems parsley; 1/2 kg Chicken giblets; 200 g Very fine noodles; 1 Parsnip; 1 Swede; 2 Sticks celery; 2 Chicken carcasses, plus; 1 Beef marrow bone, sawn into; Salt to taste

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INGREDIENTS

1 sm Onion
2 tb Parsley, chopped
6 Carrots
Few stems parsley
1/2 kg Chicken giblets
200 g Very fine noodles
1 Parsnip
1 Swede
2 Sticks celery
2 Chicken carcasses, plus
1 Beef marrow bone, sawn into
Salt to taste

Servings

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 didnt 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Chicken Soup

1 sm Onion
2 tb Parsley, chopped
6 Carrots
 Few stems parsley
1/2 kg Chicken giblets
200 g Very fine noodles
1 Parsnip
1 Swede
2 Sticks celery
2 Chicken carcasses, plus
1 Beef marrow bone, sawn into
 Salt to taste

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 didnt 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (1379g)
Recipe Makes: 1 Servings

Calories: 966
Calories from Fat: 216 (22%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 6g
Cholesterol 1310mg		403 %
Sodium 817.3mg		28 %
Potassium 3232.7mg		85 %
Total Carbohydrate 90.8g		27 %
	Dietary Fiber 22.1g	88 %
	Sugars, other 68.8g
Protein 96.4g		138 %
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Calories per serving: 966

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