Constance's Chicken Soup

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 sm Onion
 * 2 Sticks celery
 * Few stems parsley Salt to taste 200 g Very fine noodles
 * 2 tb Parsley, chopped

Directions

 * 1) The following few posts are from "Mother Magyar", by Meryl Constance writing in the Sydney Morning Herald.
 * 2) The article is about Agi Adler, a Jewish lady who emigrated to Australia as a young woman shortly after WWII.
 * 3) Though she didn't know how to cook anything then, let alone Hungarian food, over the years she learned the art.
 * 4) The following recipes comprise an Hungarian feast and observe Jewish dietary laws. They look quite good and are remarkably simple.
 * 5) So good that I typed them in by hand... There was a crease across them that drove my scanner bonkers.
 * 6) 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.
 * 7) Bring to the boil, skim and reduce to a slow simmer.
 * 8) Meanwhile, chop vegetables.
 * 9) After the soup has been simmering for half an hour, add the vegetables and parsley stems and continue cooking for about 2 hours.
 * 10) Strain the broth, reserving the carrots and giblets.
 * 11) Add salt to taste. Slice the carrots and giblets and return them to the soup.
 * 12) In a separate pot of boiling water, cook the noodles  and then drain them.
 * 13) divide the noodles between 8 soup plates and ladle the soup over it.
 * 14) Sprinkle with chopped parsley and serve.