1 tbsp butter
1 yellow onion finely chopped
1 cup diced carrot (roughly 2 carrots)
1/2 cup diced celery (roughly 1 stalk)
1 cup sliced button mushrooms
1 clove garlic minced
3 cups chicken broth
1 cup water
1 tsp dried thyme
1/2 tsp dried oregano
1 tsp dried basil
1 cup egg noodles (or other small sized pasta)
1/4 cup grated parmesan cheese (optional)
In a dutch oven or large soup pot heat butter over medium high heat. Add in onion, carrots and celery, and mushrooms and cook until soft (roughly 2 - 3 minutes). Add in garlic and cook for an additional 30 seconds. Add in chicken broth and water and bring the soup to a boil. Cook for 15 minutes. Add in turkey, oregano, basil, garlic powder, thyme, and the egg noodles. Cook for another 12 minutes, until the noodles are fully cooked and soft. Season to taste with salt and pepper. Remove soup from heat and stir in the parmesan cheese. Ladle soup into bowl and top with extra parmesan cheese if desired.
A great benefit of this turkey noodle soup recipe is that it is great for freezing. Make a big batch, and spoon the leftovers into an air tight container. Thaw overnight in the fridge and reheat on the stove.