Turkey Noodle Soup
15 minutes or less
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, whole peeled
2 medium carrots, cut diagonally into 1/4-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/4-inch-thick slices
4 fresh thyme sprigs, or 1 tsp dried
1 bay leaf
2 quarts turkey stock
8 ounces dried wide egg noodles
1 1/2 cups cooked turkey, cubed or shredded
Kosher salt and freshly ground black pepper
1 tsp fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat add olive oil. Add the onion, garlic, carrots, celery. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Add garlic, thyme and bay leaf in last minute Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Add chicken, and simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
