To a Dutch oven or large pot, melt your butter and olive oil, then sauté the carrots, celery, and onion until steamy, add the garlic and fresh herbs cook for one minute and then add the seasonings. Cook for an additional minute and then add the water with chicken bouillon or chicken broth whichever one you’re using.
Bring to a simmer, taste and add more chicken bouillon if needed. Add in your chopped leftover turkey or chicken. **If you are using chicken breasts, add in the raw chicken breasts into the broth mixture and let it cook for about 20-30 minutes.chop it up and then add it back in**
Make your noodles according to the package. I used 24 ounce frozen egg noodles. Once they’re cooked, add them into the soup. Simmer for a little bit, taste for salt. enjoy!!
*For some creaminess you can add in a can of cream of chicken soup*
