Turkey Noodle Soup

Another week, another soup.  Okay so this one was from the Sunday after Thanksgiving.  It.just might come in handy if you plan on having a turkey for Christmas.  Make sure you have some extra broth around for heating up leftovers.

Ingredients 

2 tablespoons olive oil or butter

1 onion finely chopped

1 carrot peeled and chopped

1 celery rib chopped

8 cups (2 quarts) chicken broth or turkey broth (see note 1)

3 cups cooked turkey chopped or shredded

2 teaspoons fresh thyme minced, or ½ teaspoon dried

1 bay leaf

8 ounces wide egg noodles

Salt and freshly ground black pepper

fresh parsley minced, for garnish

In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.

Stir in broth, turkey, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.

Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.