This document provides a recipe for chicken soup. It includes instructions to simmer chicken carcasses, bones, and giblets in water for half an hour before adding chopped vegetables like parsnips, carrots, swede, onion, celery and parsley stems. The soup simmers for two hours then strains, reserving the carrots and giblets. Salt is added to taste before returning the sliced carrots and giblets. Fine noodles are separately boiled and added to soup plates before ladling the hot broth over top. The soup is served sprinkled with chopped parsley.