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Turkey Noodle Soup

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    Everyday Food, November 2009
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    Ingredients

    • 2 tablespoons unsalted butter
    • 2 celery stalks, diced medium
    • 3 carrots, cut into 1/4-inch-thick rounds
    • 1 medium white onion, diced medium
    • Coarse salt and ground pepper
    • 8 cups Easy Turkey Stock
    • 2 cups wide egg noodles
    • 1 sprig rosemary, about 2 inches long
    • 3/4 pound shredded cooked turkey

    Directions

    1. In a 6-quart saucepan, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 minutes.
    2. Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10 to 12 minutes. Add turkey and heat through.

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