STOCK 1 All bones from roast turkey

7 c Water

1 Bay leaf

1 Stalk celery, chopped

1 Onion, quartered

SOUP 1/4 c Broken noodles, 1/2" pieces

1 Stalk celery & leaves, chop

1 Carrot, chopped

3 Green onions, sliced

1/3 c Grated zucchini

1 ts Dried basil

1 ts Dried thyme

1 ds 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. 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.