Cure All Chicken Soup
Ingredients| 4 qt cold water 1 large chicken 1 turkey wing 6 cloves garlic, peeled and 1 mashed 1 large yellow onion, peeled and 1 sliced 2 medium carrots, peeled and cut up 1 medium parsnip, peeled and 1 quartered 1 medium turnip, peeled and quartered 2 ribs celery with leaves, 1 cut into pieces 1/2 cup fresh parsley leaves 1 bay leaf 1 salt and pepper 12 oz fresh or dried noodles |
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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.
Servings:
6
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