4 cups turkey stock
4 cups water
1 small onion, chopped
1 cup carrots, cubed
1/2 cup celery, cubed
2 cloves garlic, diced (optional)
2 cups cooked turkey, cubed
1/3 cup fresh dill weed, chopped
1/3 cup fresh parsley, chopped
8 oz. package wide egg noodles
Combine first six ingredients together in soup pot and bring to a boil.
Lower heat and simmer for 20 minutes, until vegetables are tender. Bring the
soup back up to a gentle boil and add the rest of the ingredients. Boil until
the noodles are tender. Yield: 8-12 servings.
