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TURKEY NOODLE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry
Amount Measure Ingredient -- Preparation Method
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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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