Yield: 8 servings
|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|
|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