Turkey Noodle Soup

• 4 c. low-sodium chicken broth
• 1 1/2 c. water
• 3 T. thyme
• 1 3/4 lb. cooked turkey breast (tenderloin works best)
• 1 medium yellow onion, diced
• 1 T. minced garlic
• 2 c. thinly sliced baby carrots (sweeter!)
• 1 c. thinly sliced celery
• 2 c. wide egg noodles
• 2 tsp. salt
• 3 tsp. ground black pepper

1. Cook turkey (in oven on 400 for 30 minutes).
2. In large saucepan, heat up olive oil. Once warm, throw in onion and saute for roughly 3 minutes. Throw in garlic and saute for 1 minute. Pour in water and bring to a boil with the onion/garlic mixture. Once at a boil add in chicken broth, other vegetables and turkey. Bring to a boil, then turn down to simmer (covered) for 15 minutes. Stir occasionally and add salt and pepper. Next, throw in uncooked egg noodles and bring soup to a boil once again. Once the noodles are soft, the soup is done! Enjoy!

lowsodium chicken broth, water, thyme, turkey, yellow onion, garlic, carrots, celery, egg noodles, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/turkey-noodle-soup-50073998 (may not work)