INGREDIENTS
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7 cups Turkey Stock, or broth (chicken broth may be used)
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3 cups cooked leftover turkey, shredded or diced
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1 cup sliced celery
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1 cup sliced celery
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1 cup diced white onion
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2 bay leaves
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1/2 teaspoon thyme
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dash of pepper
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8 ounces fettuccine noodles (broken up)
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salt to taste