Clay's Kitchen : Soup Recipes

Soup Recipes

Turkey Noodle Soup

For the stock:
all bones from roast turkey
7 cup water
1 bay leaf
1 stalk celery, chopped
1 onion, quartered

For the soup:
¼ cup broken noodles, ½" pieces
1 stalk celery and leaves, chop
1 carrot, chopped
3 green onions, sliced
⅓ cup grated zucchini
1 teaspoon dried basil
1 teaspoon dried thyme
1 dash 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.

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