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Turkey Noodle Soup

9 cups chicken broth -- or
9 cups homemade turkey broth
4 medium carrots -- peeled and shredded
3 stalks celery ribs -- sliced
1 medium onion -- chopped
1 teaspoon rubbed sage
1/2 teaspoon pepper
3 whole cloves
1 bay leaf
2 cups cooked turkey -- or chicken, diced
1 cup cooked macaroni
1/4 cup fresh parsley -- chopped


In a large kettle or Dutch oven, combine the first six ingredients. Tie cloves and bay leaf in a cheesecloth bag (or spice ball) and add to kettle; bring to a boil. Reduce heat; cover and simmer for 1 hours. Add turkey, macaroni and parsley; cover and simmer for 15 to 20 minutes or until the macaroni is tender and the soup is heated through. Discard spice bag. Yield 6 servings (3 quarts)


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