Ingredients
8 cups chicken broth4 cups cubed cooked turkey2 large white onions, halved2 celery ribs, sliced3 medium carrots, sliced1 cup each frozen corn, cut green beans and peas2 bay leaves1/2 to 1 teaspoon dried tarragon3/4 teaspoon garlic powder1/4 to 1/2 teaspoon hot pepper sauceSalt and pepper to taste1-1/2 cups uncooked noodles1 tablespoon cornstarch1 tablespoon water
Preparation
In a Dutch oven or soup kettle, combine the broth, turkey, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
Return to a boil; add noodles. Reduce heat; cover and simmer for 15-20 minutes or until noodles are tender.
Combine cornstarch and water until smooth; add to soup. Bring to a boil; boil for 2 minutes, stirring constantly. Remove bay leaves.
