cure-all chicken soup
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Ingredients For cure-all chicken soup
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4 qtcold water
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pinchpepper
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pinchsalt
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1bay leaf
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1/2 cparsley, fresh sprigs
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2celery stalks cut in chunks
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1turnip, peeled and quartered
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1parsnip, peeled and quartered
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2carrots, peeled and chopped
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1 lgyellow onion, peeled and sliced
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6garlic cloves, crushed
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1turkey wing
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1 lgchicken
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12 oznoodles
How To Make cure-all chicken soup
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1Bring water to boil in a large soup pot; add whole chicken, turkey wing, garlic, onion, carrot, parsnip, celery, and bay leaf.
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2Simmer about 3 hours, skimming fat from the top from time to time.
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3Taste and adjust seasonings with salt and pepper about 2 hours into the cooking.
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4Fish out the bay leaf and discard.
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5Lift all vegetables from the broth to a food processor fitted with a steel blade; puree and reserve.
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6Remove the chicken, reserving the meat.
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7Discard skin, bones, and the turkey wing.
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8Return the chicken meat to the soup; raise to a simmer.
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9Add noodles and cook until al dente.
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10Add vegetable puree back to the soup and stir to mix thoroughly.
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11Adjust the seasonings with salt and pepper; serve warm.
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