Skip to main content Help Control Panel

Lost? Search this Naples Florida website...|Add our search|Login   A+   A- 71.3.237.65

Hints «   Recipes «  

Turkey Noodle Soup

Register with us in one easy step!

Yield: 6 servings

MMMMM---STOCK
1 All bones from roast turkey 1 Stalk celery; chopped
7 c Water 1 Onion; quartered
1 Bay leaf;

MMMMM--SOUP---
1/4 c Broken noodles; 1/2 pieces 1 ts Dried basil;
1 Celery; Stack + leaves, chop 1 ts Dried thyme;
1 Carrot; chopped 1 ds Hot pepper sauce;
3 Green onions; sliced Salt to taste
1/3 c Zucchini; grated Freshly ground pepper

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.

444 1 rate

Comments

Turkey Noodle Soup<br /> Yield: 6 servings<br /> <br />MMMMM-------STOCK--<br /> 1 All bones from roast turkey 1 Stalk celery; chopped<br /> 7 c Water 1 Onion; quartered<br /> 1 Bay leaf; <br /><br />MMMMM--------SOUP---<br /> 1/4 c Broken noodles; 1/2 pieces 1 ts Dried basil;<br /> 1 Celery; Stack + leaves, chop 1 ts Dried thyme;<br /> 1 Carrot; chopped 1 ds Hot pepper sauce;<br /> 3 Green onions; sliced Salt to taste<br /> 1/3 c Zucchini; grated Freshly ground pepper<br /> <br /> My note: Remove bones from turkey or chicken before serving and<br /> refrigerate or freeze until you have time to prepare the soup. I like<br /> to do it the next day, if possible, and make a batch of crackers<br /> while the soup is cooking.<br /> <br /> STOCK: In stockpot or large saucepan, combine bones, water, bay leaf,<br /> celery and onion. (Skin and drippings may be included, if desired.)<br /> Simmer, covered about 4 hours. Strain, reserving stock. Let bones<br /> cool, pick out any meat and add to the stock.<br /> <br /> SOUP: In stockpot or saucepan, bring stock to boil; add noodles and<br /> simmer for 5 minutes. Add celery, carrot, green onions, zucchini,<br /> basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce,<br /> season with salt and pepper to taste. Makes about 4 1/2 cups.<br /> <br /> 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit + vegetable<br /> choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg<br /> sodium, 32 mg cholesterol<br /> <br /> Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart<br /> Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93<br /> <br /> VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if<br /> you start without bones For a main course, add 19 oz can chickpeas or<br /> kidney beans, drained. Other additions: green peas, chopped spinach,<br /> asparagus, broccoli, potato, squash or turnip.<br /> <br />
Loading