- 3 26 oz cans Turkey Broth
- 4 medium Carrots, shredded
- 3 Celery ribs, sliced
- 1 medium Onion, chopped
- 1 tsp Rubbed Sage
- ½ tsp Pepper
- 1 Bay Leaf
- 1 28 oz can Turkey, chopped
- 1 cup uncooked Macaroni
- ¼ cup fresh Parsley
In a large kettle or Dutch Oven, combine first six ingredients. Add bay leaf; bring to boil. Reduce heat; cover and simmer for 1 hour.
Add the turkey, macaroni and parsley; cover and simmer for 15-20 minutes or until macaroni is tender and soup is heated through.