Turkey Noodle Soup
|Stock||1 Cup (16 tbs)|
|Chicken carcass/Or turkey carcass||1|
|Water||7 Cup (112 tbs)|
|Stalk celery||1 , chopped|
|Onion||1 , quartered|
|Broken noodles||1⁄4 Cup (4 tbs) (For 1/2 Inch Pieces)|
|Celery stalks||1 , chopped (For Leaves)|
|Carrot||1 , chopped|
|Green onions||3 , sliced|
|Grated zucchini||1⁄3 Cup (5.33 tbs)|
|Dried basil||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Hot pepper sauce||1 Dash|
|Freshly ground pepper||To Taste|
Stock: In stockpot or large saucepan, combine carcass, water, bay leaf, celery and onion.
Simmer, covered, for 4 hours.
Strain, reserving stock.
Let bones cool, then pick out any meat and add to 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 6 servings (3/4 cup/175 ml each).