Turkey Noodle Soup
- 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
- Produce
- 1 sprig rosemary (2 inches long)
- Carrots (3)
- Celery stalks, medium (2)
- White onion, medium medium (1)
- Meat
- Easy turkey stock (8 cups)
- Turkey, cooked (3/4 pound)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Wide egg noodles (2 cups)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published November 23, 2012 (2 months ago).
40 people saved this recipe.
