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.