MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Turkey Noodle Soup
  Categories: Diabetic, Poultry, Main dish, Soups/stews, Crockpot
       Yield: 6 servings
  
 MMMMM---------------------------STOCK--------------------------------
       1    All bones from roast turkey         1    Stalk celery; chopped
       7 c  Water                               1    Onion; quartered
       1    Bay leaf;                     
 
 MMMMM----------------------------SOUP---------------------------------
     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 & 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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