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Lemony Turkey Noodle Soup

1 pk Boneless fresh turkey breast tenderloins, about 1 1/4lb
1/2 c Leeks; thinly sliced, or green onions
1 ts Dill weed
1/8 ts Pepper
2 tb Lemon juice
2 ts Worcestershire sauce
6 c Chicken broth; 3-14 1/2oz cans
1 1/2 c Uncooked egg noodles
4 oz Mushrooms; fresh, sliced about 1 cup
9 oz Pkg frozen cut green beans
3 Thin fresh lemon slices


Cut turkey breast tenderloins crosswise into 1/2 inch slices. In 6 quart saucepan or Dutch oven, combine turkey, leeks, dill weed, pepper, lemon juice, worcestershire and chicken broth. Bring to a boil; reduce heat to minimum. Cook 10 mins, stirring occasionally. Add egg noodles, mushrooms, and green beans. Cook an additional 10-15 mins or until noodles are tender; stirring occasionally. Add lemon slices; cook 2 mins.


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