Turkey Soup With Egg Noodles and Vegetables

This is a very good soup you can make either with chicken or turkey!

• Ready In: 40 mins
• Serves: 4

Ingredients

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

Directions

1. Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
2. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
3. Remove from heat, discard bay leaves and stir in parsley.