Tips and Hacks
Wrap your celery in tin foil, also known as aluminum foil, when you bring it home from the store.
This will keep your celery delicious and crispy for up to 3 times longer.
| Amount | Unit | Ingredient | |
| 4 | quarts | ||
| 1 | whole | ||
| 1 | large | ||
| 6 | cloves |
Garlic
minced
| |
| 1 | large |
Onion
sliced
| |
| 2 | large |
Carrots
chopped
| |
| 1 | medium |
Parsnip
peeled, chopped
| |
| 1 | medium |
Turnip
peeled, quartered
| |
| 2 | stalks |
Celery
chopped
| |
| 1 | whole | ||
| 12 | ounces | ||
| 1 | teaspoon | ||
| 1/2 | teaspoon | ||
| 1/2 | bunch |
Parsley
chopped
|
Garlic
Onion
Carrots
Parsnip
Turnip
Celery
Bay Leaf
Egg Noodles
Salt
Pepper
Directions:
On high heat, bring water a to boil in a large soup pot. Add whole chicken, turkey wing, garlic, onion, carrots, parsnip, celery, and bay leaf.
Lower the heat to medium, cover the pot, simmer for about 3 hours, skimming fat from the top from time to time. Periodically, taste and adjust seasonings with salt and pepper.
Remove the chicken and turkey wing. Shred all the meat from the poultry and discard the skin and bones. Set side.
Remove the bay leaf. Lift all vegetables from the broth with a slotted spoon and place in a food processor fitted with a steel blade. Puree and set aside.
Return the chicken and turkey meat to the soup broth. Add the egg noodles and cook until al dente (tender but still firm).
Add vegetable puree back to the soup and stir to mix thoroughly.
Taste and adjust the seasonings with salt and pepper, if needed.
Garnish with chopped parsley. Serve warm.
Lower the heat to medium, cover the pot, simmer for about 3 hours, skimming fat from the top from time to time. Periodically, taste and adjust seasonings with salt and pepper.
Remove the chicken and turkey wing. Shred all the meat from the poultry and discard the skin and bones. Set side.
Remove the bay leaf. Lift all vegetables from the broth with a slotted spoon and place in a food processor fitted with a steel blade. Puree and set aside.
Return the chicken and turkey meat to the soup broth. Add the egg noodles and cook until al dente (tender but still firm).
Add vegetable puree back to the soup and stir to mix thoroughly.
Taste and adjust the seasonings with salt and pepper, if needed.
Garnish with chopped parsley. Serve warm.
Submitted by Keldon C. See all my recipes. | February 17th, 2022
Filed Under:
-
Cuisine: United States
Tested and True
To make black food colouring: Mix equal parts of blue, yellow and red food colouring.
Experiment with the food colouring for your desired result.