... cooked up by Christian Fennesz for the Touch Recipe Book

Chicken Soup

Free Range corn fed chicken breast and legs
Parsley root and leaves
Leek
Red and yellow carrots
Celery
Fennel
A couple of small tomatoes
One large red onion
Salt and pepper

Chop onion in half and place in a large saucepan (like a woman's breasts).
Heat on stove until brown.

Halve the other vegetables and add to the pan.

Throw in the parsley.

Add 2 litres of water to the pan.

Add the chicken.

Gently cook for 3 hours.

Optional: add noodles/dice vegetables.
As you serve, chop ingredients into smaller pieces and add liquid and noodles if required.



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