Turkey Noodle Soup

Ingredients

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

Steps

1. Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder 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.
2. Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes.
3. Stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
5. Add noodles to soup. Season with salt and black pepper to serve.