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Turkey Noodle Soup
Ingredients
| * | 8 cups Turkey Soup Stock or chicken stock |
| * | 1 large onion, diced |
| * | 2 carrots, peeled and thinly sliced |
| * | 2 celery stalks, sliced |
| * | 3 cups roasted turkey meat, chopped |
| * | 4 oz. thin egg noodles |
| * | 3 tbls. flat leaf parsley, chopped |
| * | Salt and freshly ground black pepper |
Instructions
| 1 | Bring the turkey stock to a simmer in a large stockpot. Add onion, carrots and celery. Simmer until the vegetables are slightly softened, about 15 minutes. Skim away any foam that rises to the surface of the stock. |
| 2 | Add chopped turkey, egg noodles and 2 tablespoons of parsley. Season with salt and pepper. Simmer until the noodles are tender, according to package directions. Serve immediately. Garnish soup bowls with remaining parlsey. |