This hearty recipes yields 2 quarts of soup that's 4 big bowls!

Turkey and Noodle Soup

2 tablespoons (2 turns around the pan) extra-virgin olive oil

2 medium carrots, peeled and chopped

1 medium onion, chopped

2 ribs celery, chopped

2 bay leaves, fresh or dried

Salt and pepper

6 cups good quality chicken stock

1 pound left-over Thanksgiving turkey, diced

1/2 pound wide egg noodles

A handful fresh parsley, chopped

A handful fresh dill, chopped

Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

Note: Mitzi substituted turkey for chicken so people can use Thanksgiving leftovers.

Serves 4

Recipe courtesy of The Food Network