Turkey noodle soup
Yield: 6 Servings S
Ingredients:
- 1 All bones from roast turkey
- 7 c Water
- 1 Bay leaf
- 1 Stalk celery chopped
- 1 Onion quartered SOUP
- 1/4 c Broken noodles
- 1/2" pieces
- 1 Stalk celery & leaves chop
- 1 Carrot chopped
- 3 Green onions sliced
- 1/3 c Grated zucchini
- 1 ts Dried basil
- 1 ts Dried thyme
- 1 ds Hot pepper sauce
Instructions:
Salt to taste Freshly ground pepper My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day if possible and make a batch of crackers while the soup is cooking. STOCK: In stockpot or large saucepan combine bones water bay leaf celery and onion. (Skin and drippings may be included if desired.) Simmer covered about 4 hours. Strain reserving stock. Let bones cool pick out any meat and add to the stock. SOUP: In stockpot or saucepan bring stock to boil; add noodles and simmer for 5 minutes. Add celery carrot green onions zucchini basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce season with salt and pepper to taste. Makes about 4 1/2 cups. 3/4 cup serving - 91 calories 1 1/2 protein 1/2 fruit & vegetable choice 5 grams carbohydrate 11 grams protein 3 grams fat 137 mg sodium 32 mg cholesterol Source: The Lighthearted Cookbook by Anne Lindsay Cdn. Heart Foundation 1988. Shared but not tested by Elizabeth Rodier Nov 93 VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course add 19 oz can chickpeas or kidney beans drained. Other additions: green peas chopped spinach asparagus broccoli potato squash or turnip.
