- Yields: About 10 cups
- Ingredient Notes: Corn-free, Dairy-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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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