INGREDIENTS
6 cups
homemade turkey stock (or low sodium canned)
1
bay leaf
1 cup
diced carrot
3/4 cup
chopped onion
3/4 cup
diced celery
2
garlic cloves, minced
salt
freshly ground black pepper
1/4 cup
chopped parsley
3 oz
no yolk egg noodles
2 cups
leftover shredded turkey (about 8 ounces)