Cure-All Chicken Soup
Yield
6 servingsPrep
30 minCook
3 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
water
cold |
*
|
| 1 | large |
chicken
|
*
|
| 1 | each |
turkey wings
|
* |
| 6 | cloves |
garlic
peeled, mashed |
|
| 1 | large |
yellow onion
peeled, sliced |
|
| 2 | medium |
carrots
peeled, cut up |
|
| 1 | medium |
parsnips
peeled, quartered |
*
|
| 1 | medium |
turnip
peeled, quartered |
*
|
| 2 | each |
celery stalks
with leaves, cut into pieces |
|
| ½ | cup |
parsley leaves
fresh |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 12 | ounces |
noodles
fresh or dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
water
cold |
*
|
| 1 | large |
chicken
|
*
|
| 1 | each |
turkey wings
|
* |
| 6 | cloves |
garlic
peeled, mashed |
|
| 1 | large |
yellow onion
peeled, sliced |
|
| 2 | medium |
carrots
peeled, cut up |
|
| 1 | medium |
parsnips
peeled, quartered |
*
|
| 1 | medium |
turnip
peeled, quartered |
*
|
| 2 | each |
celery stalks
with leaves, cut into pieces |
|
| 118 | ml |
parsley leaves
fresh |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 346.8 | ml/g |
noodles
fresh or dried |
|
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.
Purée 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 purée back to the soup and stir to mix thoroughly.
Adjust the seasonings with salt and pepper.
Serve warm.
