Turkey Noodle Soup

Ingredients

• 3 tablespoons unsalted butter
• 4 medium carrots (cut into 1/4-inch coins)
• 3 stalks celery (cut into 1/2-inch pieces)
• 1 large shallot (finely chopped)
• 3 cloves garlic (minced, about 1 tablespoon)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 6 cups good quality turkey stock or chicken stock (divided, plus more as needed)
• 2 cups milk (I used 1%)
• 10 sprigs fresh thyme (tied together with twine to make a bundle)
• 2 bay leaves
• 1/4 cup finely chopped parsley or dill (plus more for serving)
• 6 ounces dry wide egg noodles
• 3 cups shredded cooked turkey (from Thanksgiving Turkey, or rotisserie chicken)
• Squeeze fresh lemon juice
• Freshly grated Parmesan cheese
• Drizzle chili oil

Instructions

1. 1

   Soften: In a Dutch oven or similar large pot, heat the butter over medium. Add the carrot, celery, and shallot. Cook, stirring occasionally, until the shallot is softened, about 4 minutes.

2. 2

   Stir: Add the garlic, salt, and black pepper. Cook, stirring constantly, for 30 seconds.

3. 3

   Sprinkle the flour over the top. Cooking, stirring constantly for 1 full minute; no white bits of flour should remain.

4. 4

   Thicken: Slowly add 2 cups of the stock, stirring constantly, then add the milk. Increase the heat until you reach a low boil, running a wooden spoon along the bottom of the pot to prevent sticking. Let bubble, stirring often to prevent sticking and adjusting the heat as needed so that you maintain a low, gentle boil, until the soup thickens, 3 to 5 minutes.

5. 5

   Add the remaining 4 cups stock, thyme, bay leaves, and parsley.

6. 6

   Boil: Increase the heat and bring to a boil. Once boiling, add the noodles. Cook until al dente according to the package instructions, 7 to 9 minutes, stirring often and running the spoon along the bottom of the pot to prevent the noodles from sticking.

7. 7

   Finish: Reduce the heat to a simmer and add the turkey. Let warm through for 1 to 2 minutes. If you'd like the soup more brothy, add additional stock (or water) as desired. Carefully taste and adjust the seasoning as desired. Discard the bay leaves and thyme bundle. Serve hot with lemon juice, Parmesan, and a drizzle of chili oil as desired.