Ingredients
3 tablespoons unsalted butter
2 cloves of garlic minced
3 celery stalks diced
2 medium carrots peeled and sliced
1 small yellow onion diced
1 1/2 teaspoons sage rub
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt see note
1/2 teaspoon pepper
8 cups chicken stock
2 bay leaves
6 ounces egg noodles Approximately 3.5 cups
3 cups cooked turkey meat cut into bite-sized pieces
1 cup of frozen corn
Instructions
In a large stockpot over medium heat, melt the butter.
Add the garlic, celery, carrots, and onions to the pan. Add salt, pepper, sage, and thyme and sautee until the onions are translucent, about 5 minutes.
Pour in the chicken stock, adding in the bay leaves as well, and bring to a roaring boil.
Add in the egg noodles and cook for 2 minutes shorter than the package instructions list.
When the noodles are done, stir in the turkey meat and the frozen corn. Allow to heat through for two minutes. Serve and enjoy!
Notes
Because the salt content in stock varies so greatly, as does the salt in turkey, I highly recommend using half the salt called for in the recipe and then testing a few bites before serving and deciding if you need to add the rest.