This gluten free turkey noodle soup is a fantastic and hearty recipe for leftovers - loaded with fresh vegetables, egg noodles, and cooked turkey. A great clean out the fridge recipe.
Cook egg noodles according to package instructions. Drain and set aside.
In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Add the carrots and onion and cook for 3 minutes more.
Add the chopped cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Simmer for 20 minutes until vegetables are tender.
Remove bay leaves from soup pot, and stir in the fresh parsley.
To serve, dish noodles in the bowl first, then pour hot soup over rice. Enjoy!
Once soup has cooled, then add noodles directly into the cold soup to prevent overcooking.