Roasted Turkey Noodle Soup Recipe | Kitchen Basics

Ingredients

• 1 Tbsp. vegetable oil
• 5 medium carrots, sliced (2 cups)
• 4 stalks celery, thinly sliced (1 cup)
• 1 small onion, chopped (1 cup)
• 1 tsp. fresh or dried thyme
• 1 tsp. kosher salt and 1/4 tsp. cracked black pepper
• 1/4 tsp. chopped fresh rosemary or dried rosemary, crushed
• 1 carton (32 oz.) Kitchen Basics® Original Turkey Stock
• 1 cup uncooked wide egg noodles
• 2 to 3 cups cubed cooked turkey
• 1 to 2 Tbsp. coarsely chopped fresh parsley