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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)