Light Turkey Stew

This is a recipe for using some
left over turkey and making stew
with vegetables and egg noodles.
Cooking the egg noodles in the broth
adds flavor inside the noodles.

Ingredients:
6 cups chicken broth
2 cups turkey meat
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 bay leaves
Salt to taste
pepper to taste
8 ounces egg noodles
fresh parsley leaves

Directions:
In a large stock pot or saucepan,
combine broth, turkey, onion, celery,
carrots, and bay leaves.
Season, to taste, with salt and black pepper.
Set pan over high heat and bring to a boil.
Add egg noodles and partially cover with lid.
Cook 6 to 8 minutes, until noodles
are just tender. Remove from heat,
remove bay leaves and stir in parsley.