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Chenin Blanc + Viognier

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Turkey Soup

Serves 4 to 6

Ingredients:

2 tablespoons olive oil

1 cup sliced leeks

1 cup diced celery

1 cup diced carrots

8 cups homemade turkey broth or purchased low-sodium chicken broth

4 cups shredded cooked turkey meat

1 tablespoon chopped fresh thyme

Kosher or sea salt

2 tablespoons chopped Italian parsley

3 cups cooked noodles

Instructions:

Heat the oil in a heavy-bottomed soup pot over medium heat. Add the leeks, celery, and carrots, and let soften, stirring occasionally, for about 5 minutes.

Add the broth and bring to a simmer.

Add the turkey and thyme, and cook for 10 minutes. Taste for salt and adjust.

Add the parsley and noodles, and warm through.

Ladle into large soup bowls.

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