| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Diabetic, Poultry, Main dish, Soups/stews, Crockpot |
6 |
Servings |
INGREDIENTS
| 1 |
|
All bones from roast turkey |
| 7 |
c |
Water |
| 1 |
|
Bay leaf; |
| 1 |
|
Stalk celery; chopped |
| 1 |
|
Onion; quartered |
| 1/4 |
c |
Broken noodles; 1/2" pieces |
| 1 |
|
Celery; Stack & leaves, chop |
| 1 |
|
Carrot; chopped |
| 3 |
|
Green onions; sliced |
| 1/3 |
c |
Zucchini; grated |
| 1 |
ts |
Dried basil; |
| 1 |
ts |
Dried thyme; |
| 1 |
ds |
Hot pepper sauce; |
|
|
Salt to taste |
|
|
Freshly ground pepper |
INSTRUCTIONS
STOCK
SOUP
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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