*  Exported from  MasterCook  *
 
                           CURE-ALL CHICKEN SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Soups
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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