Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups turkey broth
  • 3 cups cooked turkey breast, cubed or shredded
  • 8 oz wide egg noodles
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the vegetables are fragrant. Stir in the minced garlic and cook for just 30 seconds more to avoid burning.
  2. Pour in the turkey broth and add the dried thyme and bay leaf. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer. Let the flavors marry for about 10 minutes.
  3. Stir in the wide egg noodles. Cook for 6–8 minutes, or until the noodles are tender yet firm to the bite. Gently fold in the cubed cooked turkey during the last 2 minutes of cooking.
  4. Remove the bay leaf. Stir in the heavy cream and let it warm through for 1 minute. Season with salt and black pepper. Garnish with fresh parsley before serving.