INGREDIENTS
43 1/2 oz
cans chicken broth (or turkey stock)
1 cup
water
2 cups
sliced carrots
1 cup
chopped celery
1/2 cup
chopped onion
1 cup
uncooked elbow noodles
2 1/2 cups
cooked turkey
1 tsp
fresh thyme (1/4 teaspoon dried)
1/4 tsp
kosher salt
1/4 tsp
pepper
1/4 tsp
garlic powder