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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: soup / Number of Servings: 6 |
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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.
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