No-Fuss Turkey Noodle Soup

Ingredients

• 0.25 C. sherry
• 0 salt and ground black pepper to taste
• 1 8 ounce package egg noodles
• 1 pound cubed cooked dark meat turkey
• 1 T minced garlic
• 1 onion
• 2 stalks celery, sliced
• 1 T butter
• 2 carrots, thinly sliced
• 1 32 fluid ounce container chicken stock
• 1 T dried parsley
• 0.5 tsp coarse ground black pepper
• 1 tsp salt
• 0.125 tsp chipotle chile powder
• 0.5 tsp dried thyme
• 1 tsp dried summer savory
• 1 tsp dried summer savory

Instructions

1. Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
2. Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.