Cure-all chicken soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Cold Water |
| 1 | large | Chicken |
| 1 | Turkey Wing | |
| 6 | Cloves Garlic, peeled and | |
| Mashed | ||
| 1 | large | Yellow Onion, peeled and |
| Sliced | ||
| 2 | mediums | Carrots, peeled and cut up |
| 1 | medium | Parsnip, peeled and |
| Quartered | ||
| 1 | medium | Turnip, peeled and quartered |
| 2 | Ribs Celery with Leaves, | |
| Cut into pieces | ||
| ½ | cup | Fresh Parsley Leaves |
| 1 | Bay Leaf | |
| Salt and pepper | ||
| 12 | ounces | Fresh or Dried Noodles |
Directions
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