Title: Cure-All Chicken Soup
Categories: Poultry Soup Vegetable Blank
Yield: 6 Servings
| 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.