2 T unsalted butter
2 celery stalks, diced medium
3 carrots, cut into 1/4 inch rounds
1 medium onion, diced medium
coarse salt and ground pepper
8 C Turkey stock
2 C wide egg noodles
1 sprig rosemary, about 2 in long
3/4 lb. shredded cooked turkey
1. in a 6 Q saucepan, melt butter over med-high. Add celery, carrots, onion, and 1/2 t salt and cook until onion softens, about 3 min.
2. Add stock and bring to rapid simmer. Add noodles, rosemary, 2 t salt, and 1/4 t pepper and simmer until noodles are tender, 10-12 min. Add turkey and heat through.
per serving: 284 cal; 8.9 g fat (4.1 sat fat); 31.4 g protein; 18.4 g carb; 2.9 g fiber