Turkey noodle soup

 
                             TURKEY NOODLE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         STOCK
    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       t            Dried basil
    1       t            Dried thyme
    1       d            Hot pepper sauce
                         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.
  
 
 
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