Ingredients
8 cups Turkey Stock
Coarse salt and freshly ground pepper
3 small carrots, thinly sliced diagonally
3 ounces dried wide egg noodles (2 cups)
1 1/2 cups shredded cooked turkey
Coarsely chopped fresh dill, for garnish
Lemon wedges, for serving
Preparation
Bring stock to a boil, and season with salt and pepper. Add carrots and noodles, and return to a boil. Reduce heat, and simmer until carrots are tender and noodles are al dente, about 4 minutes. Stir in turkey, and simmer for 1 minute. Sprinkle with dill, and serve with lemon wedges.
