- 2 cups cooked turkey, shredded
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken or turkey broth
- 2 tablespoons olive oil or butter
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh thyme or parsley, chopped
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, and celery, cooking until softened.
- Stir in garlic and cook for about 1 minute.
- Pour in broth and add bay leaf, bringing to a gentle boil.
- Reduce heat and simmer for 10–15 minutes.
- Add shredded turkey and cook for 5 minutes.
- Stir in egg noodles and cook until tender.
- Season with salt, pepper, and fresh herbs.
- Remove bay leaf and serve hot.
Notes
- Use rice or gluten-free pasta instead of noodles if needed.
- Add peas or corn for extra vegetables.
- Stir in cream for a richer version.
- Store in the refrigerator for up to 3 days.
- Add extra broth when reheating if noodles absorb liquid.
- Author: oussama
- Prep Time: 10 minutes
- Cook Time: 30 minutes