Recipe for Cure-All Chicken Soup


4 quart cold water
1 large chicken
1 turkey wing
6 cloves garlic, peeled and
1 mashed
1 large yellow onion, peeled and
1 sliced
2 medium carrots, peeled and cut up
1 medium parsnip, peeled and
1 quartered
1 medium turnip, peeled and quartered
2 ribs celery with leaves,
1 cut into pieces
1/2 cup fresh parsley leaves
1 bay leaf
1 salt and pepper
12 oz fresh or dried noodles


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.

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