Turkey Soup
2-3 cups cut-up cooked turkey
6 cups turkey stock (see below)
1 cup diced carrot
1 cup sliced celery
1 cup peas
½ cup diced parsnip
1 cup diced potatoes, or 1 cup egg noodles, cooked.
Saute vegetables in large Dutch oven or soup pot. Add stock, salt and pepper to taste. Simmer 20 minutes, until vegetables are tender. Add turkey and cooked egg noodles, if desired. Re-season and serve.
Recipe from www.TomLibous.com
