Serves:

Ingredients:

1 All bones from roast turkey
7 c Water
1 Bay leaf;
1 Stalk celery; chopped
1 Onion; quartered
1/4 c Broken noodles; 1/2" pieces
1 Celery; Stack & leaves, chop
1 Carrot; chopped
3 Green onions; sliced
1/3 c Zucchini; grated
1 ts Dried basil;
1 ts Dried thyme;
1 ds Hot pepper sauce;
Salt to taste
Freshly ground pepper

Method:

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.