- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 celery stalks, sliced
- 3 carrots, sliced
- 3-4 pounds cooked, chopped turkey
- 6-7 cups turkey broth or water
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon pepper
- Noodles (store-bought or homemade)
- Mashed potatoes (optional)
Heat the oil in a large stockpot over medium-high heat. Add the garlic, celery and carrots to the pan. Generously salt and pepper the vegetables. Sauté over medium-high heat until the vegetables have softened, about 5-7 minutes.
Add the turkey, broth, bay leaves, salt and pepper. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
Remove bay leaves and discard. Return to boil; gradually add noodles. Cook, stirring occasionally, for 12 to 15 minutes.
Serve over mashed potatoes, if desired.