Turkey Noodle Soup

Name: Turkey Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Avocado Oil (1 tablespoon avocado oil, butter, or ghee); 1 piece Yellow Onion (1 yellow onion, diced); 6 cloves Garlic (6 cloves garlic, minced); 2 pieces Carrot (2 large carrots, peeled and thinly sliced); 2 pieces Celery (2 celery stalks, diced); 8 cup Chicken Broth (8 cups low-sodium chicken or turkey broth, plus more if desired); 2 pieces Bay Leaves (2 dried bay leaves); 1 ½ tsp Table Salt (1 1/2 teaspoons salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper, plus more to taste); 2 sprig Thyme (2 sprigs fresh thyme); 3 cup Whole Turkey (3 cups chopped or shredded leftover cooked turkey); 8 oz Egg Noodles (8 oz wide egg noodles); 0 pieces Parsley (fresh parsley, for garnish)

Turkey Noodle Soup - Dinner (American)

40 minAmerican

Servings6

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Steps

1Heat the avocado oil, butter, or ghee in a large pot or dutch oven.
2Add the diced onion, garlic, carrots, and celery to the pot and saute for 2-3 minutes until fragrant.
3Add the chicken or turkey broth, bay leaves, salt, pepper, thyme, and chopped turkey to the pot. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer for 10-15 minutes until the veggies are tender.
4Next add the egg noodles to the soup and continue to cook for 5-10 minutes until they are tender. Once the noodles are tender you may need to add more broth to the soup depending on the amount of broth the noodles soak up.
5Remove the soup from the heat and then remove the thyme sprigs and bay leaves from the soup. Stir in a bit of fresh parsley and season the soup to taste with additional salt and pepper before serving.