Cure-All Chicken Soup

Recipe Ingredients

4		Cold water
1		Chicken (large)
1		Turkey wing
6		Garlic - peeled and
		Mashed
1		Yellow onion - peeled and (large)
		Sliced
2		Carrots - peeled and cut up (medium)
1		Parsnip - peeled and (medium)
		Quartered
1		Turnip - peeled and (medium) quartered
2		Celery with leaves
		Cut into pieces
1/2 cup	20g / 0.7oz	Fresh parsley leaves
1		Bay leaf
		Salt and pepper
12 oz	340g	Fresh or dried noodles

Recipe Instructions

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:
National Broiler Council

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