|
| recipe title: |
TURKEY NOODLE SOUP |
| category: |
Soups |
| keywords: |
Poultry |
| servings: |
6 servings |
| ingredients: |
STOCK
1 All bones from roast turkey
7 c Water
1 Bay leaf
1 Stalk celery, chopped
1 Onion, quartered
SOUP
1/4 c Broken noodles, 1/2" pieces
1 Stalk celery and leaves, chop
1 Carrot, chopped
3 Green onions, sliced
1/3 c Grated zucchini
1 ts Dried basil
1 ts Dried thyme
1 ds Hot pepper sauce
Salt to taste
Freshly ground pepper
|
| directions: |
|
|
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
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.
|
|
|
