Turkey Soup With Egg Noodles And Vegetables

Total Time: 36 mins Preparation Time: 10 mins Cook Time: 26 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil or 2 teaspoons vegetable oil
• 2 leeks, cleaned and chopped
• 2 carrots, peeled and chopped (i slice them)
• 1 garlic clove, minced
• 1 stalk celery, chopped
• 3 -4 cups cooked turkey, shredded
• 2 -3 bay leaves
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 8 cups reduced-sodium chicken broth
• 6 ounces egg noodles, uncooked
• 1 cup frozen green pea
• 2 tablespoons fresh parsley leaves, chopped

Recipe

• 1 heat oil in a large stock pot or dutch oven over medium heat.
• 2 add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
• 3 add turkey, bay leaves, thyme, salt and black pepper; stir to mix well.
• 4 add chicken broth and bring mixture to a boil.
• 5 reduce heat to medium-low, partially cover and simmer 10 minutes.
• 6 return mixture to a boil and add egg noodles.
• 7 cook 10 minutes, until egg noodles are just tender.
• 8 stir in peas and cook until peas are just heated through, about 1 minute.
• 9 remove from heat, discard bay leaves and stir in parsley.
• 10 serves 4-6.