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Bea's Chicken Soup

“I learned this recipe from my grandmother, and that the secret to a great chicken soup is to use all the bones (and a few feet too), and let it cook slowly over a long period of time. Reduce. Reduce. Reduce.”

–Bea Tollman
Celebrity Chef & Founder of Red Carnation Hotels


  • 6 2/3 lbs (3 kg) chicken, halved and quartered with neck, gizzards and feet if possible
  • 4 large carrots, whole
  • 4 stalks celery
  • 2 medium onions, whole
  • 4 large whole leeks, cut in half
  • 3 bay leaves
  • 8 peppercorns
  • 6 parsley sprigs
  • 2–3 organic chicken bouillon cubes (in lieu of any salt)
  • 3 1/2 oz (100 g) fine noodles, cooked separately


  1. Put the chicken pieces, carrots, celery, onions, leeks, bay leaves, peppercorns and parsley in a large saucepan and cover with water. Bring to a boil and add two chicken bouillon cubes. Skim, and then simmer for about 6 hours. Strain the soup into a clean pan. Dice a handful of carrots and chicken meat from the soup and set aside.
  2. Bring the soup back to a boil and adjust the seasoning for saltiness. If required, add another bouillon cube.
  3. Add a few cooked noodles with a little of the diced chicken and carrots previously set aside to each bowl of soup.

    Serves 8

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