Turkey Noodle Soup

Shredded turkey, egg noodles, fresh rosemary, vegetables, and broth make a soul-warming soup from holiday leftovers. 

2 Tbsp. butter
2 ribs celery, diced medium
3 carrots, cut into ¼" thick rounds
1 medium white onion, diced medium
coarse sea salt
black pepper, freshly cracked
8 cups Turkey Stock
2 cups wide egg noodles
1 (2") long sprig fresh rosemary
¾ lb turkey, cooked and shredded

In a 6 qt saucepan, melt butter over medium-high. Add celery, carrots, onion, and ½ tsp. salt and cook until onion softens, about 3 minutes.

Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 tsp. salt, and ¼ tsp. pepper and simmer until noodles are tender, 10-12 minutes. Add turkey and heat through.