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Cure All Chicken Soup
Submitted by Keldon C. See all of Keldon C.'s recipes. | February 17th, 2022
Ingredients are for 6 Servings.
Scale It
Amount Unit Ingredient
4 quarts
1 whole
1 large
6 cloves
1 large
2 large
1 medium
1 medium
2 stalks
1 whole
12 ounces
1 teaspoon
1/2 teaspoon
1/2 bunch
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.

Submitted by Keldon C. See all my recipes. | February 17th, 2022

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To prevent cheese from molding, store it in an air tight container with a couple of sugar cubes. Be sure to date and label the container.