Ingredients:
STOCK
1 all bones from roast turkey*
1 stalk celery, chopped
7 c water
1 onion, quartered
1 bay leaf
SOUP
1/4 c broken noodles, 1/2″ pieces**
1 tsp dried basil
1 celery, stalk & leaves, chopped
1 tsp dried thyme
1 carrot, chopped
3 green onions, sliced
1/3 c zucchini, grated
1 dash hot pepper sauce
Salt to taste
fresh ground pepper
*Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup.
**Substitute rice for noodles. Use 6 cups chicken stock if you start without bones. For main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip.
Directions:
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 6 Servings
Dietary Exchanges: 1 1/2 Protein, 1/2 Fruit & Vegetable
Nutrients Per Serving:
91 Calories
3 g Fat
5 g Carbohydrate
11 g Protein
137 mg Sodium
32 mg Cholesterol
