Makes: 4–6 servings | Prep Time: 20 minutes
2 tablespoons olive oil
½ small white onion, chopped
2 stalks celery, trimmed and chopped
1 cup diced carrots
1 tablespoon chopped fresh herbs
2 teaspoons kosher salt
½ teaspoon black pepper
4 cups low-sodium chicken stock
1½ cups shredded leftover turkey or chicken (light and dark meat)
½ cup leftover vegetables
1 cup wide egg noodles
1. In a large pot or Dutch oven, heat olive oil at medium-high heat. Add onion; cook until translucent. Add celery, carrots and chopped fresh herbs. Season with salt and pepper.
2. Add chicken stock to pot; bring to a simmer. Cover; cook 15 minutes or until carrots and celery are tender.
3. Stir in turkey or chicken, leftover vegetables and egg noodles. Simmer another 8 minutes, uncovered, or until noodles are done.
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