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Name: Turkey Noodle Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 All bones from roast turkey; Black Pepper freshly ground; 1 Stalk Celery with leaves, chopped; 1 ts Dried thyme; 1 Carrot chopped; 1/4 c noodles Broken into 1/2" pieces; Salt to taste; 1 Bay leaf; 7 c Water; 3 Green onions sliced; 1 ts Dried basil; 1 ds Hot pepper sauce; 1 Stalk celery chopped; 1 Onion quartered; 1/3 c Zucchini grated

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INGREDIENTS

1 All bones from roast turkey
Black Pepper ; freshly ground
Vegetable stock
SOUP
1 Stalk Celery ; with leaves, chopped
1 ts Dried thyme
1 Carrot ; chopped
1/4 c noodles ; Broken into 1/2" pieces
Salt to taste
1 Bay leaf
7 c Water
3 Green onions ; sliced
1 ts Dried basil
1 ds Hot pepper sauce
1 Stalk celery ; chopped
1 Onion ; quartered
1/3 c Zucchini ; grated

INSTRUCTIONS

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 & 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Turkey Noodle Soup

1 All bones from roast turkey
 Black Pepper freshly ground
 Vegetable stock
 SOUP
1 Stalk Celery with leaves, chopped
1 ts Dried thyme
1 Carrot chopped
1/4 c noodles Broken into 1/2" pieces
 Salt to taste
1 Bay leaf
7 c Water
3 Green onions sliced
1 ts Dried basil
1 ds Hot pepper sauce
1 Stalk celery chopped
1 Onion quartered
1/3 c Zucchini grated

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 & 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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this is great, i added carrots,peas and snow peas, yumm,thanks for the recipe, this is my photo, CCheryl
CCheryl

Nutrition

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Serving Size: 1 Serving (576g)
Recipe Makes: 6

Calories: 35
Calories from Fat: 3 (9%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 3.9mg		1 %
Sodium 50.4mg		2 %
Potassium 145.8mg		4 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 5.8g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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