1 Pot Turkey Soup

1 cup cooked, shredded or chunks, turkey meat
3 cups turkey broth
2 cups chopped celery
1 cup thinly sliced carrots
3 scallions diced (including greens)
3 cups water
4 oz. wide egg noodles
1/2 tsp Old Bay Seasoning
1/4 tsp Salt
Ground Pepper
2 tbsp Butter or Margarine

In a 2 quart pot add butter and turn heat to Medium - MedHigh.
Add sliced carrots and cover. Every minute or so, remove lid and
stir carrots, repeating for about 5 minutes to tenderize carrots.
Add celery and scallions, mix well, cover and cook for another 5
minutes, mixing every minute or so until celery takes on a very
nice deep green color. We're going for some tenderizing here
folks. Add a little of the chicken broth if fluid is needed,
don't let dry out or stick, so keep a lid on it.

When your veggies are tender, add remaining ingredients except the
noodles. Mix well and turn to high to bring to a boil. When your
mix is at a boil, stir in the egg noodles. Reduce temperature to
MedHigh maintaining boil, and cook for 10 minutes uncovered.

Remove from heat and cover. The soup will remain HOT for a good
10-15 minutes while you prepare your table.

Serves 4-6.

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