Serves 8 l Prep 15 min­utes l Cook 6 hours

Real People - - HEALTH HAPPINESS -


2 - 4 cups tur­key meat cooked, shred­ded 8 - 10 cups chicken stock 2 car­rots sliced 2 stalks cel­ery sliced 1tsp gar­lic minced 1 bay leaf 1tsp onion pow­der 8oz egg noo­dles dry salt as de­sired, but add at the end of cook­ing


1 Add all in­gre­di­ents to the slow cooker bowl, ex­cept the pasta 2 Cook on high for 2 to 3 hours, or low for 5 to 6 hours, un­til the veg­eta­bles are ten­der

3 30 min­utes be­fore the end of cook­ing time, boil the pasta ac­cord­ing to the pack­age di­rec­tions 4 Add the cooked pasta to the soup and fin­ish cook­ing for the re­main­ing time 5 Re­move the bay leaf. Taste the soup and add salt if needed 6 Spoon into bowls and serve. Gar­nish with crusty buns or slices of but­tered bread.

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