3 quarts turkey stock, see our homemade stock recipe here
12 ounces extra wide egg noodles (affiliate link)
3 tablespoons extra virgin olive oil
2 ½ cups onion, diced half inch
2 cups celery, diced half inch
3 ½ cups carrot, diced half inch
2 teaspoons fresh thyme or half that of dried
4–5 cups leftover turkey, cut into bite sized pieces
Make turkey stock (following these instructions) or use boxed stock. Set aside.
Heat a large pan of water and once boiling, salt the water and add the noodles and cook according to package directions.
Drain and cool under cold water and hold for later.
In a 5-quart Dutch oven or other heavy bottomed soup pot, heat olive oil over medium high heat and once shimmering, add onion, celery, carrots and thyme and cook 10 minutes stirring often.
Add stock and bring to a boil, then lower to a simmer and cook 15-20 minutes or until vegetables are tender.
Add turkey and remove from heat.
To serve, drain noodles and place a portion of noodles in each serving bowl then top with the soup and serve.
Store the noodles separate from the soup and combine when ready to serve so the noodles don’t overcook.
Keywords: leftover turkey noodle soup