Side Pannel
Cure-All Chicken Soup
Cure-All Chicken Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetables, Poultry
Ingredients List
- 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
Directions
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.
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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