My mom makes this every year, on the day after Thanksgiving. The same recipe can be used for leftover chicken as well.
TURKEY NOODLE SOUP
1 onion, chopped
5 cloves garlic, chopped
3 carrots, peeled and chopped
4 celery stalks, chopped
1/2-1 lb. turkey (or chicken), chopped or shredded
10 cups turkey or chicken broth
1 tsp dried or fresh thyme
3-4 sage leaves, minced
salt and pepper to taste
1 package Reames Egg Noodles (in the frozen section of the grocery store)
Saute onion and garlic. Add carrots and celery and saute for another 5-10 minutes, or until vegetables are tender. Add meat, herbs, salt and pepper and stir. After cooking for a few minutes, add broth. Bring to a boil at medium heat and cook for 10-15 minutes. Add egg noodles and cook another ten minutes. Reduce heat and simmer until ready to serve.
