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If you brown the flour in a dry pan before adding it to the liquid when making gravy, you will avoid pale or lumpy gravy.
Cure All Chicken Soup
/ Cuisine: United States


Qty 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


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.

Keldon C. | February 17th, 2022

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Use the handle of a wooden spoon to remove the kneading paddle of your Bread Machine from the hot loaf of bread.