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Title: Turkey Noodle Soup
Categories: Soup Poultry
Yield: 6 Servings
| 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 | ts | Dried basil |
| 1 | ts | Dried thyme |
| 1 | ds | 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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