cure-all chicken soup

Name: Cure-All Chicken Soup
Ingredients: 4 quart(s) cold water; 1 large chicken; 1 - turkey wing; 6 - garlic cloves, crushed; 1 large yellow onion, peeled and sliced; 2 - carrots, peeled and chopped; 1 - parsnip, peeled and quartered; 1 - turnip, peeled and quartered; 2 - celery stalks cut in chunks; 1/2 cup(s) parsley, fresh sprigs; 1 - bay leaf; pinch(es) salt; pinch(es) pepper; 12 ounce(s) noodles

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Ingredients

4 quarts cold water
1 large chicken
1 - turkey wing
6 - garlic cloves, crushed
1 large yellow onion, peeled and sliced
2 - carrots, peeled and chopped
1 - parsnip, peeled and quartered
1 - turnip, peeled and quartered
2 - celery stalks cut in chunks
1/2 cup parsley, fresh sprigs
1 - bay leaf
pinch salt
pinch pepper
12 ounces noodles

How To Make cure-all chicken soup

Step 1

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

Step 2

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

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

Fish out the bay leaf and discard.
Step 5

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

Remove the chicken, reserving the meat.
Step 7

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

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

Add noodles and cook until al dente.
Step 10

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

Adjust the seasonings with salt and pepper; serve warm.
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