• 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


Prepare the Vegetables:

  • 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.
  • Add the minced garlic and cook for another minute, until fragrant.

Add the Broth and Seasonings:

  • Pour in the chicken or turkey broth. Add the dried thyme, oregano, and bay leaves. Season with salt and pepper to taste.
  • 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:

  • 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:

  • Stir in the cooked turkey and continue to simmer until the turkey is heated through, about 5 minutes.

Finish and Serve:

  • Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with more salt and pepper if needed.
  • Serve the soup hot, garnished with chopped fresh parsley.

By Admin

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