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

Chicken Soup

Free Range corn fed chicken breast and legs
Parsley root and leaves
Red and yellow carrots
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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