Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Source: Medford Mail Tribune Typed by Katherine Smith

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