Turkey Noodle Soup
from the holiday kitchen of Trudy Escoubas

½ cup butter
1 cup celery, chopped
1 cup, onion chopped
12 cups turkey broth (you may substitute half with water)
3 to 4 cups diced cooked turkey
1 cup carrots, sliced
3 tablespoons chicken bouillon
1 teaspoon basil
½ teaspoon black pepper, freshly ground
1 bay leaf
1 package medium egg noodles, uncooked
1 tablespoon fresh parsley, chopped

In a Dutch oven, melt the butter; sauté the onions and celery.

Add the remaining ingredients except noodles and parsley.

Bring to a boil; simmer covered for 20 minutes.

Remove bay leaf.

Add the noodles and parsley; cook until noodles are tender, 10-15 minutes.


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