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Turkey Noodle Soup




Source of Recipe


the internet


Recipe Introduction


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.


List of Ingredients




STOCK
1 all bones from roast turkey
7 cup water
1 bay leaf,

SOUP
1/4 cup broken noodles, 1/2 pieces
1 celery, stack & leaves, chop
1 carrot, chopped
3 green onions, sliced
1/3 cup zucchini, grated
1 stalk celery, chopped
1 onion, quartered

1 teaspoon dried basil,
1 teaspoon dried thyme,
1 dash hot pepper sauce,
salt to taste
freshly ground pepper

Recipe




STOCK
In stock pot 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 stock pot 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.