Turkey Noodle Soup

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Celery(80g)
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  1.5 cup Carrots
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  4 Garlic(12g)
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  8 cup Turkey Broth, Low Sodium
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  2 2 bay leaves
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  2 cup Turkey, Roasted
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  8 oz Egg Noodles, Dry
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  1 tbsp Parsley, Fresh
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  1 tsp 1 teaspoon sea salt
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  0.3 tsp 1/4 teaspoon fresh cracked black pepper to taste

Instructions

1. 1Heat 1 tablespoon extra-virgin olive oil or unsalted butter in a large soup pot over medium heat until shimmering, about 1–2 minutes. Add the chopped yellow onion, celery, and sliced carrots; cook, stirring often, until the onion is translucent and the vegetables begin to soften, about 5 minutes.
2. 2Add the 4 cloves minced garlic and cook until fragrant, about 1 minute, stirring constantly so it does not burn.
3. 3Pour in the 8 cups turkey or chicken stock and add the 2 bay leaves. Increase heat to high and bring to a boil, about 3–4 minutes.
4. 4Reduce heat to medium and simmer until the carrots and celery are nearly tender, about 10 minutes.
5. 5Stir in the 2–3 cups cooked shredded turkey and the 8 ounces egg noodles. Return to a gentle boil over medium-high heat and cook uncovered, stirring occasionally, until the noodles are tender, about 8–10 minutes.
6. 6Remove and discard the bay leaves. Stir in the 1 tablespoon minced flat-leaf parsley, 1 teaspoon sea salt, and ¼ teaspoon fresh cracked black pepper. Taste and adjust seasoning.
7. 7Divide the hot soup evenly into meal-prep containers. Allow to cool to room temperature before sealing and refrigerating.