Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Butter |
| 1 cup | Thinly sliced celery |
| ½ cup | Chopped onion |
| 8 cups | Ready-to-serve chicken broth |
| 1 pack | Reames Frozen Egg Noodles (16 oz) |
| ½ teaspoon | Salt, if desired |
| ¼ teaspoon | Pepper |
| 2 cups | Cubed cooked turkey |
| ¼ cup | Chopped fresh parsley |
| \N \N | Parlsey sprigs, if desired |
| 1 teaspoon | Sage (opt) |
Heat butter in Dutch oven over medium heat until melted. Add celery and onion; cook about 3-5 minutes or until tender, stirring occasionally. Add broth; bring to a boil. Stir in noodles, salt and pepper. Simmer, uncovered, 35 minutes or until noodles are tender, stirring occasionally. Stir in turkey and parsley; heat through.
Garnish with parsley sprigs.
NOTE: To thicken slightly, stir together 1 tablespoon flour and ¼ cup cold water until smooth. Stir into turkey and noodles. Bring to a boil; cook about 2 minutes or until smooth and thickened, stirring constantly. Submitted By MICHAEL ORCHEKOWSKI On 11-22-94