Ingredients
4 c. low-sodium chicken broth
1 1/2 c. water
3 T. thyme
1 3/4 lb. cooked turkey breast (tenderloin works best)
1 medium yellow onion, diced
1 T. minced garlic
T. olive oil
2 c. thinly sliced baby carrots (sweeter!)
1 c. thinly sliced celery
2 c. wide egg noodles
2 tsp. salt
3 tsp. ground black pepper
Preparation
Cook turkey (in oven on 400 for 30 minutes). In large saucepan, heat up olive oil. Once warm, throw in onion and saute for roughly 3 minutes. Throw in garlic and saute for 1 minute. Pour in water and bring to a boil with the onion/garlic mixture. Once at a boil add in chicken broth, other vegetables and turkey. Bring to a boil, then turn down to simmer (covered) for 15 minutes. Stir occasionally and add salt and pepper. Next, throw in uncooked egg noodles and bring soup to a boil once again. Once the noodles are soft, the soup is done! Enjoy!
