Recipe - Cure-All Chicken Soup

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
One half cup Fresh Parsley Leaves
1 Bay Leaf
Salt and pepper
12 ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini