Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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

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.

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