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Italian Turkey Noodle Soup

List of Ingredients




1 medium onion diced
2 small or 1 large carrot peeled, and diced
4 celery stalks washed, and diced
2 Bay Leaves
Chicken base
½ gallon of hot water
1 C cooked turkey chopped
1 C or 1 14oz.can diced tomatoes
1 T fresh Garlic, minced
1 ½ T Oregano
1 ½ T Basil
Mozzarella cheese 1 cup shredded
1 C uncooked macaroni or egg noodles
Salt and pepper



Recipe



In a Crock Pot, add hot water. Add just enough chicken base to give it a good flavor being careful not too add too much or too little. Add garlic, vegetables, turkey and the herbs and spices (salt and pepper to taste).
Let cook for approximately four (4) to six (6) hours on a medium setting or until vegetables are tender. Add macaroni or egg noodles and cook on high for another half (1/2) hour.
Sprinkle a little mozzarella cheese on top of each soup cup or bowl before serving.
Yield approximately sixty-four (64) ounces or a half (1/2) gallon.

Garnish idea: Use a cookie cutter and cut the center out of 1 slice of bread for each serving of soup. Lightly butter the bread. Season with garlic salt and parsley. Bake in a preheated, 350 degree oven for five minutes or until golden. Remove and place in the center of each bowl
of Turkey Noodle Soup when you are ready to serve. A fresh sprig of parsley will be a nice garnish also.