Chicken Soup(Constance)

• 1 each beef soup bones
• 2 each turkey carcass
• 1 pound chicken gravy
• 1 each parsnips
• 6 each carrots
• 1 small onions
• 2 sticks celery
• 1 cup noodles
• 2 tablespoons parsley leaves chopped

1. Put the marrow bone, chicken carcasses and giblets in a large pot with 2 litres of water.
2. Bring to the boil, skim and reduce to a slow simmer.
3. Meanwhile, chop vegetables.
4. After the soup has been simmering for half an hour, add the vegetables and parsley stems and continue cooking for about 2 hours.
5. Strain the broth, reserving the carrots and giblets.
6. Add salt to taste.
7. Slice the carrots and giblets and return them to the soup.
8. In a separate pot of boiling water, cook the noodles and then drain them.
9. divide the noodles between 8 soup plates and ladle the soup over it.
10. Sprinkle with chopped parsley and serve.

beef soup bones, turkey carcass, chicken gravy, parsnips, carrots, onions, celery, noodles, parsley

Taken from recipeland.com/recipe/v/chicken-soupconstance-45032 (may not work)