Turkey Noodle Soup

Instructions:

1. Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery; sauté for about 5 minutes until softened.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Pour in the broth, then add thyme, parsley, salt, and pepper. Bring the mixture to a gentle simmer.
4. Add the shredded turkey and egg noodles to the pot.
5. Continue simmering for 10–12 minutes, or until the noodles are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot with crackers or slices of warm, crusty bread.

Variations

• Add peas or corn during the last few minutes of cooking for extra color and sweetness.
• Replace egg noodles with rice or small pasta shapes like ditalini or orzo.
• Stir in chopped spinach or kale for a nutrient boost.
• Use leftover turkey carcass to make homemade broth for an even richer base.

Tips

• For a creamier soup, stir in a splash of heavy cream during the final minutes.
• A squeeze of lemon brightens the whole pot and balances the savory broth.
• If reheating leftovers, add a bit of extra broth—noodles continue soaking up liquid as they sit.
• If you prefer firmer noodles, cook them separately and stir them in just before serving.