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Tuesday, December 13, 2016

Turkey Noodle Soup

Categories: Diabetic, Poultry, Main dish, Soups/stews, Crockpot
      Yield: 6 servings

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

    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 and 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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