Turkey Noodle Soup Recipe - Cooking Index
Turkey Noodle Soup Recipe - Cooking Index
| Stock | ||
| 1 | All bones from roast turkey | |
| 7 cups | 1659ml | Water |
| 1 | Bay leaf | |
| 1 | Celery - chopped | |
| 1 | Onion - quartered | |
| Soup | ||
| 1/4 cup | 59ml | Broken noodles - 1/2" pieces |
| 1 | Celery; stack and leaves - chop | |
| 1 | Carrot - chopped | |
| 3 | Green onions - sliced | |
| 1/3 cup | 78ml | Zucchini - grated |
| 1 teaspoon | 5ml | Dried basil |
| 1 teaspoon | 5ml | Dried thyme |
| 1 | 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.
Source:
The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988.
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