My mother-in-law taught me to make this soup, and my husband claims it is the best chicken soup he has ever tasted. It is perfect for a holiday, cool weather, or for soothing the soul.
6 chicken legs
3 turkey wings
3 beef marrow bones (or soup bones)
3 carrots (peeled)
2 large parsnip (peeled)
1 medium onion
4 celery stalks
1 large green zucchini
1 bunch of Italian parsley
Osem Consomme Soup Mix
salt / pepper
1. Rinse chicken, turkey and beef bones and place at the bottom of a large soup pot.
2. Roughly chop carrots, parsnip, celery, zucchini, and onion (pieces should be on the larger side). Add to the pot.
3. Rinse parsley and add to the pot.
4. Fill pot with enough water to cover all of ingredients plus two inches.
5. Add four heaping tablespoons of the consomme mix, cover tightly and bring to boil.
6. Once the soup is boiling, bring the temperature down and simmer for 1 hour.
7. Remove chicken, turkey, carrots and parsnip from the soup and set aside.
8. Place a pasta strainer in a second large pot, and pour the entire contents of the soup through the strainer. Discard what is left in the strainer and bring the chicken soup back to a simmer on the stove. Add salt and pepper to taste.
9. Debone chicken and turkey, and slice carrots and parsnip into bite size pieces. Place in the refrigerator.
10. Remove soup from the stove and allow to cool for 1-2 hours.
11. Refrigerate soup overnight.
12. Once removed from the refrigerator, immediately skim the fat that has congealed at the top of the pot. Reheat and serve as you wish with chicken, turkey, carrots and parsnip. Noodles are always a good choice as well.
If you find yourself with a lot of leftover chicken and turkey, you can whip up a delicious chicken salad with celery, cranberries, mayo and some curry powder!