Cure-All Chicken Soup

CURE-ALL CHICKEN SOUP

6 Preparation Time :

Categories : Poultry Soups

Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

4 qt Cold Water

1 lg Chicken

1 Turkey Wing

6 Cloves Garlic, peeled and Mashed

1 lg Yellow Onion, peeled and Sliced 2 md Carrots, peeled and cut up

1 md Parsnip, peeled and Quartered 1 md Turnip, peeled and quartered

2 Ribs Celery with Leaves,

Cut into pieces 1/2 c Fresh Parsley Leaves

1 Bay Leaf

Salt and pepper

12 oz Fresh or Dried Noodles

Bring water to boil in a large soup pot. Add whole

chicken, turkey wing, garlic, onion, carrot, parsnip,

celery, and bay leaf. Simmer about 3 hours, skimming

fat from the top from time to time. Taste and adjust

seasonings with salt and pepper about 2 hours into the

cooking. Fish out the bay leaf and discard. Lift all

vegetables from the broth to a food processor fitted

with a steel blade. Puree and reserve. Remove the

chicken, reserving the meat. Discard skin, bones, and the turkey wing. Return the chicken meat to the soup.

Raise to a simmer. Add noodles and cook until al

dente. Add vegetable puree back to the soup and stir

to mix thoroughly. Adjust the seasonings with salt and pepper. Serve warm. - - - - - - - - - - - - - - - - - -