Turkey Noodle Soup

32oz chicken broth
2 cups water
1 carrot, peeled and diced
1 celery rib, halved and sliced
1 onion, cut into thin wedges
1 tsp dried marjoram
1 bay leaf
1/4 tsp pepper
2 cups chopped or shredded cooked turkey 
1/2 cup uncooked medium egg noodles
2 tbsp chopped fresh parsley (opional)


In a large pot, combine chicken broth, water, carrot, celery, onion, marjoram, bay leaf, pepper.  Bring to a boil, reduce heat; cover and simmer 10 minutes.  Increase heat to medium-high; return to a boil.  Add turkey, noodles, parsley (if desired.)  Return to a boil.  Reduce heat to medium.  Cook, loosely covered, 15-20 minutes or until noodles are tender.  Remove and discard bay leaf.

*Has tomato, celery, garlic, onion listed or in chicken broth; read noodle ingredients
**Can be altered to not have garlic and onion by omitting and making your own chicken broth.