1 teaspoon freshly ground black pepper, or to taste
12 ounces wide egg noodles (or your favorite noodles or pasta)
about 1 to 2 cups water, optional and as necessary**
2 to 3 cups shredded cooked turkey (white or dark meat, chicken may be substituted)
salt, to taste
To a large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes.
Add the broth, sage, rosemeary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
Add the noodles and check the liquid level. Notes – If it’s low (depending on pot size, etc.), add 1 to 2 cups water or as necessary, and boil mixture for about 8 to 10 minutes, or until noodles are soft and cooked through.
Add the turkey (if you like meatier soup or have a lot on hand, add 3 cups) and boil 1 to 2 minutes, or until turkey is warmed through.
Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the broth used is, how salty the turkey is, how much water you added, and personal preference.
Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.