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Turkey Chickpea Soup Printer Friendly Recipe submitted by Mary Gjorven Ingredients 1 – 2 turkey legs                                         6 oz. dried weight andante colorful macaroni 4-5 quarts of water                                                    1/3 c. soy sauce or liquid aminos 1 onion, chopped                                                    2 tsp. salt 1 bell pepper, chopped                                      1 ½ c. diced carrots 1 ½ c. precooked chickpeas 1 tsp. garlic, minced 4-5 ribs of celery 1 tsp. pepper    Directions Cook turkey leg(s) till tender, strain, (reserving water) debone and chop meat. Set aside meat. Add enough water to the reserved broth to make 4-5 quarts. Add onion, pepper, celery carrots chickpeas, salt, pepper and garlic and cook until vegetables are tender. Add andante macaroni, chopped turkey and soy sauce. Heat thoroughly and serve.