2 tb Margarine, softened

1 c Onion, chopped

1 c Frozen Carrots, diced

1/2 c Celery, diced

2 qt Water

3 tb Chicken Soup Base

2 c Medium Egg Noodles, uncooked

2 c Cooked Turkey, diced

Saute onion, carrots, and celery in margarine. Stir in water, chicken soup base and noodles. Heat to boiling, stirring frequently. Reduce heat and add turkey. Gently boil until noodles are tender and flavors are blended, 8-12 minutes.