Turkey and Vegetable Noodle Soup

Ingredients:
1 tablespoons butter
4 ounces chopped carrots
4 ounces chopped onions
4 ounces chopped celery
1/2 lb. Jennie-O pure ground turkey
1/8 teaspoon salt
1/4 teaspoon restaurant grind black pepper
2 tablespoons FIVE STAR ROASTED TURKEY STOCK
8 cups cold water, divided
2.5 ounces uncooked wide egg noodles (about 1 generous cup)

Directions:
Heat the butter in a large soup pot and add the vegetables, turkey and seasonings.
Cook over medium heat while breaking the turkey up into pieces until it is cooked
through. Add 6 cups of water and the ROASTED TURKEY STOCK and stir well
to dissolve. Bring to a boil then let simmer for 10 minutes. Add the egg noodles
and simmer for 8 minutes. Remove from the heat and stir in the remaining 2 cups
of cold water. Chill and package.

This recipe produces approximately 6 - 12 ounce portions.