Ingredients

Stock:
all bones from roast turkey
7 C. water
1 bay leaf
1 stalk celery, chopped
1 onion, quartered
Soup:
1/4 C. broken noodles in 1/2-inch pieces
1 celery stalk and leaves, chopped
1 carrot, chopped
3 green onions, sliced
1/3 C. zucchini grated
1 tsp. dried basil
1 tsp. dried thyme
1 dash hot pepper sauce
salt, to taste
freshly ground pepper

Cooking Instructions

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 stock. Soups: 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)