Cure-All Chicken Soup

Cure-all Chicken Soup

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  • 4 qt
    cold water
  • 1 large
  • 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 c
    parsley, fresh sprigs
  • 1
    bay leaf
  • pinch
  • pinch
  • 12 oz

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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About Cure-All Chicken Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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