Ingredients
- Cooked turkey: 2 cups shredded or chopped
- Olive oil: 2 tablespoons
- Carrots: 2 medium diced
- Celery: 2 stalks diced
- Onion: 1 medium diced
- Garlic: 2 cloves minced
- Chicken or turkey broth: 8 cups
- Egg noodles: 2 cups uncooked
- Dried thyme: 1 teaspoon
- Dried oregano: 1/2 teaspoon
- Bay leaves: 2
- Salt and pepper: to taste
- Fresh parsley: chopped for garnish
Instructions
Prepare the Vegetables:
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In a large pot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
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Add the minced garlic and cook for another minute, until fragrant.
Add the Broth and Seasonings:
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Pour in the chicken or turkey broth. Add the dried thyme, oregano, and bay leaves. Season with salt and pepper to taste.
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Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Cook the Noodles:
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Add the egg noodles to the pot and cook according to the package instructions, usually about 6-8 minutes, until al dente.
Add the Turkey:
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Stir in the cooked turkey and continue to simmer until the turkey is heated through, about 5 minutes.
Finish and Serve:
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Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with more salt and pepper if needed.
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Serve the soup hot, garnished with chopped fresh parsley.