Turkey Soup with Noodles

By Diane0911

Ingredients

• 2 tsp olive or vegetable oil
• 2 leeks, cleaned and chopped
• 2 carrots, peeled and chopped
• 1 clove garlic, minced
• 1 stalk celery, chopped
• 3 to 4 cups leftover cooked turkey, shredded or cubed
• 2 to 3 bay leaves
• 2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 8 cups reduced-sodium chicken broth
• 1 Chicken bullion cube
• 6 oz uncooked egg noodles
• 1 cup frozen green peas
• 2 Tbs chopped fresh parsley leaves

Details

Servings 6

Preparation

Step 1

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 bullion cube 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