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Turkey Noodle Soup

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

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.

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