Turkey Noodle Soup

Have leftover turkey you need to use up?  Here's a great recipe!

Ingredients for the noodles:

1 1/2 cup flour
1/4 tsp salt
3 T butter (cold)
1 egg, beaten
1/4 cup water (cold)

Ingredients for the soup:

6 cups turkey stock (Make your own!)
1 cup thinly sliced carrots
1 cup thinly sliced celery
1/2 cup chopped onion
1/4-1/2 tsp freshly ground pepper
2-3 cups chopped cooked turkey (according to how much you want)
1/4 cup water
1/4 cup flour

Mix flour, salt, and butter together until blended.  Add the egg and water and mix until combined.  Divide the dough into fourths, roll out on a floured surface, and cut into 1/4 inch noodles with a sharp knife.  (I have a pasta machine, which is really nice for this recipe!)  Lay the noodles on a cheese cloth and allow to dry for at least 20 minutes while you complete the next step.

Bring turkey stock to a boil in a large pot (about 2 quarts).  Add the carrots, celery, onion and pepper (I left out salt because the stock should be salty enough).  Lower heat to medium low, cover, and simmer until veggies are tender.  Add the turkey and simmer for another 5 minutes or until the meat is heated through.  Mix the water and flour together and stir into soup.  Let simmer, covered, for about 5 minutes or until the soup starts to thicken.  Add the noodles and simmer, covered, for another 10 minutes.

*Based on and adapted from the recipe, "Chicken 'N Dumplings" on page 16 of the cookbook, Better Homes and Gardens America's Best-Loved Community Recipes, Vol. II.