Leftover Turkey Noodle Soup

• Meat

  • 3 cups Turkey

• Produce

  • 1 Carrot
  • 1 stalk Celery
  • 1 Onion
  • 1 Parsley, fresh

• Canned Goods

  • 8 cups Chicken broth

• Pasta & Grains

  • 8 oz Wide egg noodles

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Other

  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried

Found on culinaryhill.com

Description

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 carrot, peeled and chopped
• 1 stalk celery, chopped
• 8 cups (2 quarts) chicken broth
• 3 cups chopped or shredded leftover turkey
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 8 ounces wide egg noodles
• Salt and freshly ground black pepper
• Minced fresh parsley, for garnish

Directions

• In a large pot or Dutch oven, heat oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes. Stir in broth, turkey, and thyme. Bring to simmer and cook until vegetables are tender, about 15 minutes. Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.