Soup greens (celery, onion, parsley)
2 carrots
1 chicken (capon)

Boil chicken until soft, 1 1/2 to 2 hours. Remove and debone. Place bones on bottom. Add salt and pepper. Skim. Cover with water and boil for 20 minutes. Add vegetables on top and simmer on low heat for 1 hour. Remove from heat and let stand for 20 minutes. Strain. When cold, skim off fat. Can be served with noodles.