Kristen W
yield: 4-5 servings
1 TB butter
1/2 c chopped onion
1/2 c sliced celery
1 c peeled and sliced carrots
1 tsp minced garlic
salt and pepper to taste
1/2 tsp dried thyme
6 c chicken or turkey broth
3 c chopped or shredded cooked turkey
6 oz dry egg noodles (curly kind, though other noodles will do if you have them on hand!)
2 T chopped fresh parsley
Optional: add cooked cauliflower, green beans, potatoes, corn, etc.
Melt the butter in a large pot over medium high heat. Add the onion, celery and carrots and season the vegetables with salt and pepper to taste. Cook for 4-6 minutes or until vegetables are just softened.
Add the garlic and cook for 30 seconds more. Add the thyme, broth and turkey to the pot and bring to a simmer. Cook for 20 minutes or until vegetables are tender.
Add the noodles to the pot and cook for the time that's listed on the package. Stir in the parsley and add more salt and pepper to taste. Serve (with warm rolls!)
FOR CROCK POT:
Add all of the ingredients to the crock pot except for the noodles and parsley. Cook on low heat for 4 hours, then stir in the noodles and cook for another 20 minutes. Sprinkle with parsley, then serve.
