Thai-Style Turkey Noodle Soup (slow cooker)

Thai-Style Turkey Noodle Soup

5 cups chicken broth (if you buy it, organic broth is more flavorful and less salty)

1 cup white wine (dry or semi-sweet)

1 cup water

1 onion, chopped

3-4 green onions, chopped

2-3 cloves garlic, chopped

4 large carrots, cut into 1 inch pieces

4 large stalks celery, cut into 1 inch pieces (include leaves)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon curry powder

1 tsp tablespoon dried sage

1 tsp poultry seasoning

1/2 tablespoon dried oregano

1 teaspoon ground cayenne pepper

1 tablespoon olive oil

2-3 cups chopped cooked turkey

1 chopped red chili pepper

6 oz. Pad Thai rice noodles

In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano, cayenne. and olive oil.

Cook soup 8 hours on low or 5 hours on high.

About halfway through the cooking time, stir in the turkey and chili pepper. 15 minutes before serving, stir in the noodles.