Ingredients

• 3  cups reduced-sodium chicken broth
• 2-1/4  cups water
• 1-1/2  cups chopped cooked turkey or chicken
• 1  cup thinly sliced carrots
• 1  medium onion, cut into thin wedges
• 1/2  cup thinly sliced celery
• 2  teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 2  cups dried wide noodles
• 1  medium yellow summer squash, quartered lengthwise and sliced (1-1/3 cups)
• 2  tablespoons lemon juice

Directions

1. In a large saucepan combine chicken broth, water, turkey, carrots, onion, celery, and, if using, dried thyme. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

2. Stir in noodles and squash. Cook, uncovered, for 10 to 12 minutes or until noodles are tender. Stir in lemon juice and, if using, fresh thyme. Cook, uncovered, for 1 minute more. Makes 5 servings.