Turkey Noodle Soup

Meat from a small turkey breast.
1 large onion
4 medium carrots
1 head of celery
1/4 c butter
1 bag 12 oz Al Dente Fettuccine
1/2 - 1 gallon water
Salt as needed (I calculated at 2 Tsp)

Place the frozen young hen turkey breast in a crock pot over night on low. I usually put mine on at round eleven or midnight and then as soon as I wake up at 7 or 8 the turkey is done so I turn it to keep warm. When you are ready to cook the soup, place the butter in a large stock pot over medium heat. When the butter is melted add chopped onions, chopped carrots, and chopped celery. Saute for 10 minutes. Add 1/2 of the water, and bring to a boil. While the water is coming to a boil remove all the meat from the bone. Place drippings from the turkey in the stock pot. and the meat in the pot. Simmer for 1 - 4 hours. When you are ready to serve add water as needed and bring to a boil. Add the noodles and boil until the noodles are "Al Dente" firm but not crunchy. Serve with a roll and enjoy.

I often make my own noodles and you can use any variation of pasta you would like, or change it up with brown rice. For the brown rice it is good to cook it over night with the turkey, but if you do make sure you add enough water to keep it very moist over night, or it will burn to the bottom of the crock pot. When choosing a turkey make sure it is not pre-basted if you can to save on sodium. This is also good the day after Thanksgiving rather than the customary dry turkey sandwiches:)

Number of Servings: 15

Calories		325.1
Total Fat		13.4 g
	Saturated Fat	4.8 g
	Polyunsaturated Fat	2.4 g
	Monounsaturated Fat	4.5 g
Cholesterol		91.2 mg
Sodium		449.2 mg
Potassium		487.0 mg
Total Carbohydrate		21.5 g
	Dietary Fiber	2.1 g
	Sugars	3.1 g
Protein		28.9 g