Turkey Noodle Soup
Cuisine: American
Author: Epicurus.com Kitchens
  • all bones from roast turkey
  • 7 Cups water
  • 1 bay leaf
  • 1 stalk celery, chopped
  • 1 onion, quartered
  • 1/4 Cup broken noodles, 1/2 inch pieces (or alphabet noodles)
  • 1 stalk celery and leaves, chopped
  • 1 carrot, chopped
  • 3 green onions, sliced
  • 1/3 Cup grated zucchini
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 dash hot pepper sauce
  • salt to taste
  • freshly ground pepper
  1. 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.
  1. 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.
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.

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 1988.

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 ounces can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/turkey-noodle-soup/7992/