TURKEY NOODLE SOUP

By kgl1255

Ingredients

• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 2 celery stalks, diced medium
• 3 carrots, cut into 1/2 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 turke

Preparation

Step 1

ln 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 sim-
mer until noodles are tender,l0 to 12
minutes. Add turkey and heat through