Turkey Noodle Soup

Name: Turkey Noodle Soup
Total time: 60
Yield: 6
Ingredients: 1 (32 fluid ounce) container chicken stock; 0.25 cup sherry; 1 tablespoon dried parsley; 1 teaspoon dried summer savory; 1 teaspoon dried basil; 1 teaspoon salt; 0.5 teaspoon coarse ground black pepper; 0.5 teaspoon dried thyme; 0.125 teaspoon chipotle chile powder; 2 carrots, thinly sliced; 1 tablespoon butter; 1 onion, chopped; 2 stalks celery, sliced; 1 tablespoon minced garlic; 1 pound cubed cooked dark-meat turkey; 1 (8 ounce) package egg noodles

Recipe by Tonya Dean from allrecipes.com

Lunch 60 Mins.

Ingredients

6 servings

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1 (32 fluid ounce) container chicken stock
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0.25 cup sherry
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1 tablespoon dried parsley
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1 teaspoon dried summer savory
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1 teaspoon dried basil
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1 teaspoon salt
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0.5 teaspoon coarse ground black pepper
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0.5 teaspoon dried thyme

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0.125 teaspoon chipotle chile powder
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2 carrots, thinly sliced
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1 tablespoon butter
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1 onion, chopped
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2 stalks celery, sliced
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1 tablespoon minced garlic
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1 pound cubed cooked dark-meat turkey
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1 (8 ounce) package egg noodles

Instructions

Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.