Ingredients

Instructions

1. 1
   Heat canola oil in a large stock pot to medium-high heat. When hot, add carrots, celery and onion and cook, stirring, until starting to soften, about 10 minutes.
2. 2
   Add turkey breast and sauté 2-3 minutes.
3. 3
   Add chicken broth, egg noodles, oregano, basil and ground black pepper. Turn heat up to a boil, then turn down to medium-high and simmer for 15-20 minutes, until noodles are cooked through. Adjust seasoning, if necessary.
4. 4
   Soup can remain on low heat until ready to serve.