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CURE-ALL CHICKEN SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups
Vegetables
Amount Measure Ingredient -- Preparation Method
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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.
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