Turkey Noodle Soup
 
* exported from bigoven * 
 
 
recipe by : 
serving size :6 
cuisine : 
main ingred. : 
categories :poultry soups 
 
amount measure ingredient -- preparation method 
  --------------------------------
  stock
1   all bones from roast turkey
7 cup  water
1   bay leaf
1 stalk  celery --chopped
1   onion --quartered
  soup
1/4 cup  broken noodles --1/2" pieces
1 stalk  celery and leaves --chop
1   carrot --chopped
3   green onions --sliced
1/3 cup  grated zucchini
1 tsp  dried basil
1 tsp  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 and 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 
 
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. 
 
 
-- 
(ID: 4764) Mirror: rec.food.recipes: Tue, Nov 23, 2004


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