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
1/2 c  Fresh Parsley Leaves
1    Bay Leaf
Salt and pepper
12 oz 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.