INGREDIENTS
1
Bones from a turkey
2 qt
Reserved turkey stock
2 cups
Turkey, cooked
2
Bay leaves
1
Carrot, large
1
stalk Celery
1
Onion, large
1
Shallot
1 1/2 cups
Egg noodles
1/2 tsp
Kosher salt
1 tsp
Salt
1
Salt and pepper
1 tbsp
Butter
2 cups
Mixed vegetables, frozen
3 qt
Water
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves