Turkey and Egg Noodle Soup

• 2 tablespoons unsalted butter
• 2 medium onions, chopped
• 3 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1 baking potato, cut into cubes
• 2 pounds boneless skinless turkey thighs, cut into cubes
• 8 cups turkey or chicken stock
• 8 ounces wide egg noodles
• 2 tablespoons micro greens

1. In a large heavy pot, heat the butter over medium heat until hot, stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes.
2. Stir in the potato, turkey, and stock bring to a gentle boil.
3. Cook the soup, stirring occasionally, until the turkey is cooked through, 20 to 25 minutes.
4. Stir in the noodles and cook until well done.
5. Season the soup with salt and pepper and serve sprinkled with the micro greens.

unsalted butter, onions, garlic, kosher salt, freshly ground black pepper, baking potato, turkey thighs, turkey, egg noodles, greens

Taken from www.foodandwine.com/recipes/turkey-and-egg-noodle-soup (may not work)