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Removeth the chicken after one hour, and take from it its meat so as to not overdo it. Moistenth it in its own broth to be served later, then returneth the chicken’s carcass to the pot for the remainder of the time allotted, again addingeth water as needed.

Straineth the broth.

Thou shalt not skimmeth the fat floating atop.

Before serving, addeth two (2) handfuls of fine farfel (See FARFEL) or lokschen (See LOKSCHEN) or mandlen (See MANDLEN) or plätzchen (See PLÄTZCHEN) or spätzlen (See SPÄTZLEN), or yadda: verily not two large handfuls nor two small handfuls of whichever, but the two handfuls of your firstborn son shalt thou let simmereth until soft.

Ladleth into fine porcelain.

Serveth hot, garnishing with any parsley reserved.

Soup — just the thing for winter.