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Turkey Noodle Soup

Submitted by wiseannie

YIELD

6 servings

PREP

15 min

COOK

4 hrs

READY

4 hrs

Ingredients

Stock

1

X CHICKEN BONES
from one whole chicken *

7

CUPS WATER

1

X BAY LEAVES *

1

STALK CELERY
chopped *

1

EACH ONIONS
quartered

Soup

¼

CUP NOODLES
broken, 1/2 inch pieces

1

STALK CELERY
with leaves, chopped *

1

EACH CARROTS
chopped

3

EACH SCALLIONS, SPRING OR GREEN ONIONS
sliced

⅓

CUP ZUCCHINI
grated

1

TEASPOON BASIL
dried *

1

TEASPOON THYME
dried *

1

DASH RED HOT PEPPER SAUCE *

1

X SALT
to taste *

1

X BLACK PEPPER
to taste *

Directions

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 4½ cups.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 326g (11.5 oz)

Amount per Serving

Calories 24 8% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 2mg 1%

Sodium 21mg 1%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 4%

Sugars g

Protein 2g

Vitamin A 36% • Vitamin C 8%

Calcium 2% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium