1 teaspoon freshly ground black pepper, or to taste
12 ounces wide egg noodles (or your favorite noodles or pasta)
about 1 to 2 cups water, optional and as necessary (see Notes below)
2 to 3 cups shredded cooked turkey (white or dark meat, chicken may be substituted)
salt, to taste
DIRECTIONS:
To a large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes.
Add the broth (Tip – If you have leftover cooking juices from your turkey, you can use that in place of the broth, i.e. 1 cup cooking juice can be substituted for 1 cup broth), sage, rosemeary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
Add the noodles and check the liquid level. Notes – If it’s low (depending on pot size, etc.), add 1 to 2 cups water or as necessary, and boil mixture for about 8 to 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. The noodles soak up a lot of water and continue to do so for a few hours as the soup cools. As the soup is finishing, you will adjust the salt level.
Add the turkey (if you like meatier soup or have a lot on hand, add 3 cups) and boil 1 to 2 minutes, or until turkey is warmed through.
Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the broth used is, how salty the turkey is, how much water you added, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
