Chef Baum’s Crockpot Italian Style Turkey Noodle Soup

Tired of the same old turkey soup left over ? Just a few additions
And your house well smell like an Italian kitchen.
You will need:

1 medium onion diced
2 small or 1 large carrot peeled, and diced
4 celery stalks washed, and diced
2 Bay Leaves
Chicken base
½ gallon of hot water
1 cup cooked turkey chopped
½ cup diced tomatoes
1 tblsp. Fresh Garlic, minced
3 tsp. Poultry seasoning
1 ½ tblsp. Oregano
1 ½ tblsp. Basil
Mozzarella cheese
1 cup uncooked macaroni or egg noodles
Salt and pepper
Method:

In a Crock Pot, add hot water. Add just enough chicken base to give it
a good flavor being careful not too add too much or too little. Add
garlic and other herbs and spices (salt and pepper to taste). Add
macaroni or egg noodles. Let cook for approximately four (4) to six (6)
hours on a medium setting or until vegetables and pasta is are tender.
Add diced turkey meat and cook for another half (1/2) hour.

Sprinkle a little mozzarella cheese on top of each soup cup or bowl
before serving.

Yield approximately sixty-four (64) ounces or a half (1/2) gallon.

Garnish idea: Use a cookie cutter and cut the center out of 1 slice of
bread for each serving of soup. Lightly butter the bread. Season with
garlic salt and parsley. Bake in a preheated, 350 degree oven for five
(5) minutes or until golden. Remove and place in the center of each
bowl of your Turkey Noodle Soup when you are ready to serve. A fresh
sprig of Parsley will be a nice accompaniment also.