Turkey Noodle Soup - Bernie

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1 cup (1/4 inch thick) slices carrot
3/4 cup chopped onion (I used leeks)
4 garlic cloves, minced
1 cup (1/4 inch thick) slices celery
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 oz) uncooked egg noodles
1 bay leaf
2 cups shredded turkey (about 8 oz)
Coarsley ground black pepper (optional)

Heat a large saucepan over medium-high heat. Coat pan with cooking spray and add carrot, onion, and garlic. Saute 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 tsp pepper. Saute 3 minutes. Add broth, noodles and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add shredded turkey and cook 3 minutes more. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.

**I didn't add the noodles as they would get too soggy. To prepare, just thaw, warm on the stovetop and add noodles. When the noodles and veggies are tender, it's ready!