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Ingredients

1-1/4 Gallons TURKEY STOCK

8 Ounces carrots, peeled and diced

8 Ounces onions, diced

8 Ounces celery, diced

1/2 Teaspoon white pepper

1 Teaspoon dried thyme

1-1/4 Teaspoon celery seed, ground

2 Each bay leaf

10 Ounces egg noodles, dry

14 Ounces peas, IQF

1 Pound PULLED TURKEY, 3/4-inch diced

1/4 Cup fresh parsley, chopped

In a large kettle, heat stock to boiling. Add carrots, onions, celery and seasonings. Simmer for 1 hour. Add noodles, peas and turkey and simmer 10 minutes or until noodles are tender but not too soft. Add parsley for the last two minutes of cooking. Serve in 8 fluid ounce portions.

Establishment: Retirement Home, Restaurant, School

Ethnicity: American

Meal Type: Child's Menu, Soup, Stew, Chili

Preparation Method: Simmer

Product Type: Cooked Turkey, Turkey Broth

Recipe Source: Recipe developed by Sara Lee Refrigerated Foods

Nutrition Facts Calories 120   Calories from Fat 20 % Daily Value* Total Fat 2g 3% Saturated Fat 0.5g 3% Cholesterol 35mg 12% Sodium 780mg 33% Total Carbohydrate 15g 5% Dietary Fiber 2g 8% Sugars 3g   Protein 10g   Vitamin A 40% Vitamin C 8% Calcium 4% Iron 8% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4