the goods:
2 tablespoons unsalted butter
2 celery stalks, diced medium
3 carrots, diced medium
1 medium white onion, diced medium
8 cups chicken stock
2 cups wide egg noodles
1 sprig rosemary, about 2 inches long
3/4 pound shredded cooked turkey
In a 6-quart pot, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 to 5 minutes.
Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 pepper and simmer until noodles are tender, 10 to 12 minutes.
Add turkey and heat through.
Serve with warm bread and pepper to taste.
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