French Chicken and Beef Soup

I don't know if this is really French, but my cookbook calls it that. In any case, it's a really tasty soup to be enjoyed in the cold autumn evenings. Use beef ribs or other meaty part on the bone.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 1  whole chicken
• 1 1⁄2 kg beef ribs
• 2 1⁄2 liters water
• 2  beef bouillon cubes
• 2  bay leaves
• 2  teaspoons salt
• 10  white peppercorns
• 1  onion, roughly chopped
• 6  sprigs parsley
• 2  parsnips
• 50  g celery root
• 2  leeks, chopped to rings

Directions

1. Cut most of the meat off the beef bones. Put the bones in a large (and I mean huge) pan, put the meat on top.
2. Boil the water, and pour it on the meat. Put in stock cubes, seasoning, onion and parsley. Bring to boil.
3. Simmer for two hours, remove the foam when needed.
4. Cut the chicken in 8-10 pieces, and put them into the pan. Let simmer for about an hour.
5. Cut the parsnips and the celery root to small pieces, and put them in the pan. Simmer for 10 minutes, then put in the leeks. Simmer another for 10 minutes.
6. Take beef and chicken bones out together with the meat. Cut the meat into small pieces and return to pan.
7. Serve with bread.