CURE-ALL CHICKEN SOUP

Servings: 6
Ingredients:

4 qt Cold Water
1 lg Chicken
1    Turkey Wing
6    Cloves Garlic, peeled and
Mashed
1 lg Yellow Onion, peeled and
Sliced
2 md Carrots, peeled and cut up
1 md Parsnip, peeled and
Quartered
1 md Turnip, peeled and quartered
2    Ribs Celery with Leaves,
Cut into pieces
1/2 c  Fresh Parsley Leaves
1    Bay Leaf
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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