This turkey noodle soup is a wonderful way to use up leftover turkey and get a comforting bowl of soup.



Cook the onions, carrots, and celery in the oil for 3 minutes, stir often. Add the garlic, Italian seasoning, salt, and pepper to the pot and cook for 1 minute, stirring often.

Melt the butter. Add the flour. Cook the mixture for 1-2 minutes. Stir often. Slowly add in the chicken broth. Stir until the flour mixture dissolves in the broth.

Raise the heat and add the turkey. Bring the broth to a boil. Then, lower the heat, cover the pot and cook for 15-20 minutes.

While the soup simmers cook the egg noodles in a separate pot to package directions. Drain well.

Add the cooked noodles to the soup and stir well. Turn off the heat, cover the pot and let the soup sit for a few minutes before serving.

Taste the soup and add salt if needed. Serve and garnish with chopped parsley.