43.5ounceschicken broth , or turkey stock (3 cans)
1cupelbow noodles, uncooked
2 1/2cupsturkey, cooked and shredded
1teaspoonfresh thyme(1/4 teaspoon dried)
Combine the carrots, onion, celery and butter in a large pot over medium-heat. Cook for 2-3 minutes, or until onions are soft.
Add the water and chicken broth to the pot. Bring to a boil and cook for about 10-15 minutes.
Add the noodles, turkey, thyme, salt, pepper and garlic powder and bring to a boil. Cook for an additional 10-12 minutes or until the noodles are cooked. Add more salt and pepper to taste (if desired).
This soup will keep in the refrigerator for about 3 to 4 days if stored in an airtight container.
To freeze: Make the recipe without the noodles and store in an airtight container in the freezer. When ready to eat, thaw in the refrigerator over night. Cook the noodles in a separate pot while you warm the soup. Once noodles are cooked, add to soup and enjoy.