Ingredients (serves 6–8):
2 tablespoons olive oil or butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups turkey or chicken broth
2 cups cooked turkey, shredded or diced
1 teaspoon dried thyme (or 2 tsp fresh)
1 teaspoon dried parsley (or 2 tbsp fresh)
1 bay leaf
Salt and black pepper, to taste
6 oz (about 3 cups) egg noodles (or pasta of choice)
Optional: squeeze of lemon juice or fresh dill for brightness
Instructions:
In a large pot, heat olive oil/butter over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until softened.
Stir in garlic and cook 1 minute more.
Pour in the broth, add thyme, parsley, bay leaf, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 15–20 minutes, letting the flavors develop.
Stir in the turkey and noodles. Cook until noodles are tender (about 7–10 minutes, depending on type).
Taste and adjust seasoning. For extra freshness, add a squeeze of lemon juice or sprinkle fresh herbs before serving.
✅ Serving suggestion: Serve with warm crusty bread or biscuits.
✅ Make-ahead tip: Cook the noodles separately and add them to each bowl before serving, so they don’t soak up all the broth if storing.