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Ingredients: -1 -1 Pound(s) large chicken 1 turkey wing 6 cloves garlic, peeled and -1 large yellow onion, peeled and -1 medium carrots, peeled and cut up -1 medium parsnip, peeled and -1 medium turnip, peeled and quartered 2 ribs celery with leaves, 1/2 Cup(s) fresh parsley leaves 12 Ounce(s) fresh or dried noodles 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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