At home we had noodles quite a bit because mom could make them up, cook them fast and they were inexpensive for a family of four. She would put leftover roast beef chicken, ham or turkey with them and a few pantry vegetables. They were true comfort food and filling enough even for dad. Fall and winter bring my thoughts back home with turkey and noodles.
1In a large skillet or Dutch oven, heat oil to medium high. Salt and pepper the turkey thighs on both sides. Place the thighs in the pan and brown well on all sides.
2When the turkey is well browned, add the chunks of vegetables and the garlic and saute them for a few minutes.Add the chicken broth, water (just enough to cover the turkey and veggies) and bay leaves. Add poultry seasoning here if desired.
3Bring to a boil and then turn down heat to medium and simmer the mixture until turkey is tender and the internal temperature is 160 to 170 degrees F. Remove turkey from broth, let cool. Remove skin and bone from turkey and discard. Chop meat into bite sized chunks.
4Strain broth through a sieve and discard the vegetables. Defat the broth, place back into the Dutch oven, bring to a boil and add the noodles. Turn heat to medium and add the cubed or sliced vegetables. Cook until noodles are tender, stirring frequently to avoid sticking. (Cooking generally takes longer than is indicated on the package for these noodles.)
5When noodles are tender to your preference, add the chopped turkey meat and heat through. Add salt and pepper to taste. By the time the noodles are done, and the turkey reheated, most of the broth should be absorbed and thickened. (If you like more broth, add another can of chicken broth) Serve HOT.