8 cups low-sodium chicken or turkey broth, plus more if desired
2 dried bay leaves
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 sprigs fresh thyme
3 cups chopped or shredded leftover cooked turkey
8 oz wide egg noodles
fresh parsley, for garnish
Heat the avocado oil, butter, or ghee in a large pot or dutch oven.
Add the diced onion, garlic, carrots, and celery to the pot and saute for 2-3 minutes until fragrant.
Add the chicken or turkey broth, bay leaves, salt, pepper, thyme, and chopped turkey to the pot. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer for 10-15 minutes until the veggies are tender.
Next add the egg noodles to the soup and continue to cook for 5-10 minutes until they are tender. Once the noodles are tender you may need to add more broth to the soup depending on the amount of broth the noodles soak up.
Remove the soup from the heat and then remove the thyme sprigs and bay leaves from the soup. Stir in a bit of fresh parsley and season the soup to taste with additional salt and pepper before serving.