Cure-all Chicken Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 quart: Cold Water,
1 large: Chicken,
1: Turkey Wing,
6 Cloves: Garlic, peeled and
Mashed,
1 large: Yellow Onion, peeled and
Sliced,
2 medium: Carrots, peeled and cut up
1 medium: Parsnip, peeled and
Quartered,
1 medium: Turnip, peeled and quartered
2 Ribs: Celery with Leaves,
Cut into pieces,
1/2 cup: Fresh Parsley Leaves,
1: Bay Leaf,
Salt and pepper,
12 ounce: 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.
Source from luhu.jp
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 from luhu.jp