Turkey Noodle Soup - Cooking Like Kate

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add garlic and cook for an additional minute.
2 tbsp olive oil, 1 medium onion, 3 cloves garlic, 2 carrots, 2 celery stalks
Pour in the broth and add the shredded turkey, dried thyme, dried parsley, and bay leaf. Stir to combine. Season with salt and pepper. Bring the soup to a boil.
6 cups turkey or chicken broth, 2 cups cooked turkey, 1 tsp dried thyme, 1 tsp dried parsley, 1 bay leaf, salt and pepper
Once boiling, add the egg noodles. Reduce heat to a simmer and cook for 8-10 minutes, or until the noodles are tender.
2 cups egg noodles
Remove the bay leaf and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
2 tbsp fresh parsley