Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, diced (150g)
  • 3 medium carrots, sliced into rounds (120g)
  • 3 stalks celery, sliced (80g)
  • 3 cloves garlic, minced (15g)
  • 1 tsp dried thyme
  • 8 cups low-sodium turkey or chicken broth
  • 3 cups leftover turkey meat, shredded or cubed (450g)
  • 2 cups wide egg noodles (200g)
  • 1 bay leaf
  • 1/2 cup fresh parsley, chopped (15g)
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter and olive oil over medium heat in a Dutch oven or large stockpot. Add the diced onion, carrots, and celery, cooking until onions are translucent and carrots have softened (about 5–7 minutes).
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the broth and add the bay leaf. Increase heat to medium-high to bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Stir in the shredded leftover turkey and the egg noodles. Simmer for an additional 6–8 minutes, or until the noodles are tender.
  5. Remove the bay leaf, stir in the fresh parsley and lemon juice, and season with salt and pepper to taste.