Cure-all chicken soup

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

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