Turkey and Noodle Soup (With Thanksgiving Leftovers)

I used our Thanksgiving turkey bones to make stock. 

Then I used that homemade stock and our leftover turkey slices in this recipe. 

Ingredients:

Olive oil 

4 cups of turkey stock

2-3 cups of leftover turkey pieces, sliced

1/2 yellow onion, chopped

2-3 stalks of celery, chopped

2 carrots, peeled and chopped

1/2 bag of large egg noodles

Salt and pepper to taste

Directions:

Heat your pot on medium heat. 

Pour in olive oil and onions and celery. Cook until veggies are softened. 

Add turkey stock, salt, pepper, and fresh, chopped parsley. (You could also add the salt, pepper, and parsley at the end.) 

Add carrots and cooked turkey chunks and let the soup simmer for about ten to fifteen minutes. 

Then add egg noodles and let them cook another six to eight minutes. 

Turn off the heat and the soup sit for about five minutes to cool a little before serving. 

Enjoy!