4 medium (2 cups) carrots, sliced
2 ribs (1 cup) celery, sliced
1 medium (1/2 cup) onion, chopped
5 cups turkey stock or broth
1 cup water
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
2 cups chopped cooked turkey
2 cups uncooked dried wide egg noodles
Melt butter in 4-quart saucepan over medium heat until sizzling; add carrots, celery and onion. Continue cooking 3-4 minutes or until vegetables are slightly softened.
Add all remaining soup ingredients except noodles. Bring to a boil. Reduce heat to low; cook, uncovered, 12-15 minutes or until vegetables are tender. Add noodles; continue cooking 5-7 minutes or until noodles are tender.
- This recipe is a great way to use leftover Thanksgiving turkey.
- You can substitute chicken stock for turkey broth and cooked chicken for the turkey.