No-Fuss Turkey Noodle Soup

Ingredients

• 1 (32 fluid ounce) container chicken stock
• 1 teaspoon dried summer savory
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/8 teaspoon chipotle chile powder
• 1 teaspoon salt
• 1/2 teaspoon coarse ground black pepper
• 1 tablespoon dried parsley
• 1/4 cup sherry
• 2 carrots, thinly sliced
• 1 tablespoon butter
• 2 stalks celery, sliced
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 pound cubed cooked dark-meat turkey
• 1 (8 ounce) package egg noodles
• Salt and ground black pepper to taste

Directions

Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. Parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.

Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.