Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 qt Cold Water
1 lg Chicken
1 Turkey Wing
6 Cloves Garlic, peeled and
Mashed
1 lg Yellow Onion, peeled and
Sliced
2 md Carrots, peeled and cut up
1 md Parsnip, peeled and
Quartered
1 md Turnip, peeled and quartered
2 Ribs Celery with Leaves,
Cut into pieces
1/2 c Fresh Parsley Leaves
1 Bay Leaf
Salt and pepper
12 oz Fresh or Dried Noodles

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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