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Cure-All Chicken Soup















Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium


4 quarts water
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
1 each bay leaves
1 x salt and black pepper
12 ounces noodles
fresh or dried


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 9010% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 32mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 78% Vitamin C 22%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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