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.