PCC Turkey Noodle Soup

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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 teaspoon ground rosemary
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • 5 cups Turkey Stock
  • 1/4 pound egg noodles
  • 3/4 pound cooked turkey meat
  • 1/2 cup frozen peas
  • 1/4 cup chopped parsley


In a large soup pot, heat oil over medium heat. Add onions, carrots, celery, rosemary, thyme and salt and sauté until vegetables are soft, about 8 minutes.

Add Turkey Stock and bring to a boil. Add egg noodles, cooked turkey, peas and parsley. Boil until egg noodles are tender, 6 to 8 minutes. Adjust salt, to taste.

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