Turkey noodle soup

1. My note: remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup.
2. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking.
3. stock: in stockpot or large saucepan, combine bones, water, bay leaf, celery and onion.
4. (skin and drippings may be included, if desired).
5. Simmeri, covered about 4 hours.
6. Straini, reserving stock.
7. Let bones cool, pick out any meat and add to the stock.
8. soup: in stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes.
9. Add celery, carrot, green onions, zucchini, basil and thyme.
10. Simmer for 10 minutes.
11. Stiri in hot pepper sauce, season with salt and pepper to taste.
12. Makes about 4 ½ cups.
13. ¾ cup serving - 91 calories, 1 ½ protein, ½ fruit & vegetable choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg cholesterol.