Serves 4 to 6
2 tablespoons olive oil
1 cup sliced leeks
1 cup diced celery
1 cup diced carrots
8 cups homemade turkey broth or purchased low-sodium chicken broth
4 cups shredded cooked turkey meat
1 tablespoon chopped fresh thyme
Kosher or sea salt
2 tablespoons chopped Italian parsley
3 cups cooked noodles
Heat the oil in a heavy-bottomed soup pot over medium heat. Add the leeks, celery, and carrots, and let soften, stirring occasionally, for about 5 minutes.
Add the broth and bring to a simmer.
Add the turkey and thyme, and cook for 10 minutes. Taste for salt and adjust.
Add the parsley and noodles, and warm through.
Ladle into large soup bowls.