Chicken Soup

• Flanken (or beef short ribs)
• Soup bones (some marrow, if possible)
• Chicken
• Onion
• Celery
• Carrot
• Parsnip
• Garlic clove
• Potato
• Leek (optional, if on hand)
• Tomato, quartered
• Salt to taste
• Peppercorns or ground pepper
• Fresh parsley
• Fresh dill

1. Boil a large pot of water, or water mixed with chicken stock.
2. Add the flanken and soup bones, some salt and peppercorns. Keep skimming off the matter that rises to the top of the soup. Continue cooking for at least 30 minutes.
3. Add the chicken. Skim off as much fat as possible. Cook another 30 minutes.
4. Clean and cut up all the vegetables and add all, except the parsley and dill. Cook about 20 minutes.
5. Add parsley and dill, cover and cook another 10 minutes.

I have listed ingredients in the singular but amounts will vary in accordance with the amount of soup required.