Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
5 garlic cloves, minced
4 medium carrots, sliced into 1/2-inch-thick slices
4 celery ribs, Sliced into 1/2-inch-thick slices
3 fresh thyme sprigs
1 bay leaf (dried of fresh)
2 quarts turkey stock (Recipe Below) or chicken broth
8 ounces dried wide egg noodle
1 cup heavy cream
1 1/2 cups shredded cooked Wild turkey (from stock recipe)
Kosher salt and freshly ground black pepper to taste
5 sprigs flat-leaf parsley, finely chopped
Directions:
Place Dutch Oven over medium heat oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 5-6 minutes, until the vegetables are softened be careful not to burn. Pour in the stock and bring to a boil. Reduce heat to low and add the shredded turkey, simmer for 20-30 minutes. Add the noodles and simmer for 5-8 minutes until noodles are tender. With 5 minutes left in cooking dd the cream, season with salt and pepper. Sprinkle with parsley before serving.
