Turkey Noodle Soup Recipe

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.

Step 1

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.

Step 2

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.

Things You'll Need

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

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