Loaded with shredded turkey, hearty vegetables, and chewy egg noodles, this turkey noodle soup is the easiest way to repurpose all of those Thanksgiving leftovers taking up space in the fridge.
Cook the veggies. Melt 3 tablespoons butter in a large pot over medium. Add 1 chopped onion, 4 chopped carrots, and 3 chopped celery ribs. Cook until the vegetables soften, stirring occasionally, 8-10 minutes. Stir in 4 pressed garlic cloves and cook for another minute until fragrant.
Add the stock and shredded turkey. Add 3 quarts turkey stock or broth, 3 cups shredded turkey, leaves from 3 fresh thyme sprigs, ⅛ teaspoon chopped fresh parsley, 1 teaspoon salt, and ¾ teaspoon black pepper. Bring to a boil then reduce to a simmer.
Cook the noodles separately, then add to the soup. While the soup cooks, bring a medium pot of water to a boil. Add 6 ounces egg noodles, and cook for about 8 minutes or until tender but still chewy. Add the noodles to the soup, garnish with more chopped parsley if desired, and serve.