Start by boiling 1/2 bag of extra wide egg noodles. Boil for 7 minutes.
Reserve 3/4-1 cup starchy pasta/cooking water to add to soup later
After egg noodles are finished cooking, start soup with 1/2-1 tbsp Extra Virgin Olive Oil on medium heat and add your diced onions, minced garlic, celery, and carrots.
Saute for 3-5 minutes until vegetables start to soften and onion becomes translucent.
Add 2 cartons of chicken broth/stock. Either will work just fine, I actually had 1 of each in my pantry, so that is what I used.
Add a dash (1/4 tsp ground sage), 1/2 teaspoon Thyme, 2 bay leaves, 1 tsp chicken bouillon/zehnder’s chicken seasoning, salt and pepper to taste.
Bring to a boil for 3-5 minutes, then reduce heat to low and simmer for 25-30 minutes.
After simmering, and when veggies are tender, add the 3/4 cup starchy pasta water reserved earlier, and shredded pre-cooked/leftover turkey. Remove bay leaves, and taste in case any additional S&P needs to be added.
Serve soup over cooked egg noodles (if you add egg noodles to simmering soup, they will thicken it too much, and soup will become more of a solid texture).
Garnish with parsley and serve with Ritz or Club crackers. This soup will warm your soul. We really enjoyed it after a long morning of Christmas tree decorating!
