This Turkey Noodle Soup takes all the delicious flavors of fall and turns them into a warm comforting soup. The perfect use for your left over Thanksgiving turkey.
In a large stock pot 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 broth, 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 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.