Cure-All Chicken Soup

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.