Quench MagazineTurkey Noodle Soup | Beans and Grains | Quench Magazine

Ingredients

• 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 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