Mid-week Turkey Noodle Soup

This time of year, I like to make soups.  Lots of them. Frequently with the holidays, there will be leftover meat from either a turkey or a roast.  This time we're talking turkey.  This soup starts with a vegetable base, and finishes with fresh cut egg noodles.

6 cups of water
1 cup of carrots sliced
1/2 cup of celery chopped
1/2 cup of onion chopped
1 tbsp of Herbs from Provence
1 tsp of Sea Salt

Bring water and salt to a boil add the carrots, celery and onion.  Cook for 20 minutes or until carrots are almost tender.  Add the Herbs from Provence.

Next, add 1 cup of cooked turkey.  This should be chopped, but not finely as you want it to look hearty. For the noodles, I like fresh pasta.  I do not like to use dried noodles with a bunch of chemicals I can't pronounce in them.  If I do not have time to make them, I buy them.  1/2 a package of fresh linguine works very well.  I cut those into small bite size noodles.

Cook until pasta is tender. About 10 minutes.  Serve with biscuits or with a hearty bread, and you have a meal that your whole family can enjoy.  This recipe can be doubled or tripled but don't go beyond a tablespoon of salt.