Turkey noodle soup

6 servings

Ingredients

Quantity Ingredient
1 All bones from roast turkey
7 cups Water
1 Bay leaf;
¼ cup Broken noodles; 1/2\" pieces
1 Celery; Stack & leaves, chop
1 Carrot; chopped
3 Green onions; sliced
⅓ cup Zucchini; grated
1 Stalk celery; chopped
1 Onion; quartered
1 teaspoon Dried basil;
1 teaspoon Dried thyme;
1 dash Hot pepper sauce;
Salt to taste
Freshly ground pepper

Directions

STOCK

SOUP

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 4½ cups.

¾ cup serving - 91 calories, 1 ½ protein, ½ 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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