Ingredients

2 tablespoons unsalted butter

2 celery stalks, diced medium

3 carrots, cut into 1/4-inch-thick rounds

1 medium white onion, diced medium

Coarse salt and ground pepper

8 cups Easy Turkey Stock

2 cups wide egg noodles

1 sprig rosemary, about 2 inches long

3/4 pound shredded cooked turkey

Preparation

In a 6-quart saucepan, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 minutes.

Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10 to 12 minutes. Add turkey and heat through.