Ingredients
Scale
- 2 cups leftover cooked turkey, shredded or diced
- 1 large onion, chopped
- 3 carrots, sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups turkey or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup wide egg noodles (or cooked rice)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables for about 6 to 8 minutes until the onions are translucent and the carrots begin to soften. Add the minced garlic and cook for another minute until fragrant, being careful not to let the garlic burn.
- Pour in the turkey or chicken broth and stir in the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. This allows the flavors of the herbs and vegetables to meld together and ensures the carrots are perfectly tender.
- Stir in the shredded turkey and the egg noodles. Increase the heat slightly to maintain a gentle simmer. Cook for another 8 to 10 minutes, or until the noodles are al dente. Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh parsley if desired.
- Cook Time: 60 minutes