cure-all chicken soup

How To Make cure-all chicken soup

• 1

  Bring water to boil in a large soup pot; add whole chicken, turkey wing, garlic, onion, carrot, parsnip, celery, and bay leaf.
• 2

  Simmer about 3 hours, skimming fat from the top from time to time.
• 3

  Taste and adjust seasonings with salt and pepper about 2 hours into the cooking.
• 4

  Fish out the bay leaf and discard.
• 5

  Lift all vegetables from the broth to a food processor fitted with a steel blade; puree and reserve.
• 6

  Remove the chicken, reserving the meat.
• 7

  Discard skin, bones, and the turkey wing.
• 8

  Return the chicken meat to the soup; raise to a simmer.
• 9

  Add noodles and cook until al dente.
• 10

  Add vegetable puree back to the soup and stir to mix thoroughly.
• 11

  Adjust the seasonings with salt and pepper; serve warm.
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