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Turkey Noodle Soup

2 cans fat-free chicken broth (14 oz each)
1 celery stalk -- thinly sliced
1 carrot -- thinly sliced
1 medium onion -- finely chopped
1/2 pound turkey breast, cut into 3/4" cubes
1/8 teaspoon white pepper
1/2 teaspoon dried thyme leaves
1 tablespoon white wine vinegar
1 cup medium noodles
1/2 cup peas

Combine the broth, celery, carrots, onions, turkey, pepper, thyme, and vinegar in an electric slow cooker. Cover and cook on low until the turkey is tender, 7 to 9 hours (on HIGH, 4 to 6 hours).

Stir in the noodles and peas. Cover and cook until the peas and noodles are done, 5 to 10 minutes.

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