TURKEY SOUP

Cook time : 35mins

Serves 4

Per serving : 303kCal / Carbs 49g / Protein 20g / Fat 3g

1 tsp Olive Oil

1 Medium Onion (minced)

4 Celery Stalks (chopped)

3 Large Carrots (chopped)

6 Cups Vegetable Stock

1 tsp Dried Thyme

1 tsp Dried Marjoram

1-3 Sprigs Fresh Sage

5 Peppercorns

Sea Salt (to taste)

250g Roasted Turkey (cooked)

200g Egg Noodles (cooked)

Start by sautéing the onion, celery and carrots in olive oil, in a very large pot on medium heat for about 10 minutes.
Next, add the stock, thyme, marjoram, sage peppercorns and sea salt and bring to a boil. Reduce to a simmer and cook for and additional 10 minutes.
Add the cooked turkey and egg noodles and simmer for an additional 3 minutes.
Divide into four bowls and serve immediately.