Deliciously flavorful, Cure-All Chicken Soup is a heart-warming soup bringing not only comfort to the soul, but good health. The ideal cure for colds or flu, its vitamin rich contents restore essential nutrients to the body. Cure-All Chicken Soup

Cure-All Chicken Soup
Recipe type: Soups and Stews
Cuisine: American
Serves: 6
  • 4 Quarts cold water
  • 1 large chicken
  • 1 turkey wing
  • 6 cloves garlic, peeled and mashed
  • 1 large yellow onion, peeled and sliced
  • 2 medium carrots, peeled and cut up
  • 1 medium parsnip, peeled and quartered
  • 1 medium turnip, peeled and quartered
  • 2 ribs celery with leaves, cut into pieces
  • 1/2 Cup fresh parsley leaves
  • 1 bay leaf
  • salt and pepper
  • 12 ounces fresh or dried noodles
  1. Bring water to boil in a large soup pot. Add whole chicken, turkey wing, garlic, onion, carrot, parsnip, celery, and bay leaf.
  2. Simmer about 3 hours, skimming fat from the top from time to time.
  3. Taste and adjust seasonings with salt and pepper about 2 hours into the cooking.
  4. Fish out the bay leaf and discard.
  5. Lift all vegetables from the broth to a food processor fitted with a steel blade. Puree and reserve.
  6. Remove the chicken, reserving the meat. Cut or break the meat into small, bit-sized pieces. Discard skin, bones, and the turkey wing.
  7. Return the chicken meat to the soup. Raise to a simmer.
  8. Add noodles and cook until al dente. Add vegetable puree back to the soup and stir to mix thoroughly.
  9. Adjust the seasonings with salt and pepper. Serve warm.

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