7 cups Turkey Stock, or broth (chicken broth may be used)
3 cups cooked leftover turkey, shredded or diced
1 cup sliced carrots
1 cup sliced celery
1 cup diced white onion
2 bay leaves
1/2 teaspoon thyme
dash of pepper
8 ounces fettuccine noodles (broken up)
salt to taste
Add the stock or broth, turkey, carrots, celery, onion, bay leaves, thyme, and pepper to the slow cooker.
Cover, and cook on low for 8 hours.
After the 8 hours are up, cook the noodles for about 12 minutes in boiling water on the stove top.
Add the drained noodles to the slow cooker with the soup, and continue to cook on HIGH for about an 1ï¿½ hours more, this will soften the noodles to perfection, and make the soup thicker.