Ingredients 

• 2 TBSP. UNSALTED BUTTER
• 1 YELLOW ONION, CHOPPED
• 3 CARROTS, CHOPPED
• 3 CELERY STALKS, CHOPPED
• 6 CUPS HOMEMADE CHICKEN STOCK OR CANNED LOW-SODIUM CHICKEN BROTH
• 1 CUP BROKEN EGG NOODLES OR OTHER LARGE, FLAT PASTA
• 2 CUPS CHOPPED COOKED TURKEY MEAT
• SALT AND FRESHLY GROUND PEPER TO TASTE

Directions

• In a large soup pot over medium heat melt the butter.
• Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes.
• Add the stock and bring to a boil. Reduce the heat so the stock is just barely simmering.
• Add the egg noodles and simmer until they are cooked through, 2 to 3 minutes more.
• Add the turkey and simmer until the meat is heated through, 1 to 2 minutes more.
• Season with salt and pepper. Ladle the soup into warmed bowls.

Serves 4 to 6.