Yield: 6 servings
Measure | Ingredient |
---|---|
4 quarts | Cold Water |
1 large | Chicken |
1 \N | Turkey Wing |
6 \N | Cloves Garlic, peeled and |
\N \N | Mashed |
1 large | Yellow Onion, peeled and |
\N \N | Sliced |
2 mediums | Carrots, peeled and cut up |
1 medium | Parsnip, peeled and |
\N \N | Quartered |
1 medium | Turnip, peeled and quartered |
2 \N | Ribs Celery with Leaves, |
\N \N | Cut into pieces |
½ cup | Fresh Parsley Leaves |
1 \N | Bay Leaf |
\N \N | Salt and pepper |
12 ounces | 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.
Source: Medford Mail Tribune Typed by Katherine Smith