Soup's On

By Rachel Johnson
Progressive Farmer Contributing Editor

Makes: 4–6 servings | Prep Time: 20 minutes

2 tablespoons olive oil

½ small white onion, chopped

2 stalks celery, trimmed and chopped

1 cup diced carrots

1 tablespoon chopped fresh herbs

2 teaspoons kosher salt

½ teaspoon black pepper

4 cups low-sodium chicken stock

1½ cups shredded leftover turkey or chicken (light and dark meat)

½ cup leftover vegetables

1 cup wide egg noodles

1. In a large pot or Dutch oven, heat olive oil at medium-high heat. Add onion; cook until translucent. Add celery, carrots and chopped fresh herbs. Season with salt and pepper.

2. Add chicken stock to pot; bring to a simmer. Cover; cook 15 minutes or until carrots and celery are tender.

3. Stir in turkey or chicken, leftover vegetables and egg noodles. Simmer another 8 minutes, uncovered, or until noodles are done.

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