Turkey Noodle Soup
Ingredients| 1 stock 1 all bones from roast turkey 7 cup water 1 bay leaf 1 stalk celery, chopped 1 onion, quartered 1 soup 1/4 cup broken noodles, 1/2 pieces 1 stalk celery & leaves, chop 1 carrot, chopped 3 green onions, sliced 1/3 cup grated zucchini 1 tsp dried basil 1 tsp dried thyme 1 dash hot pepper sauce 1 salt to taste 1 freshly ground pepper |
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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.
Servings:
6
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