Turkey Soup With Egg Noodles and Vegetables

Name: Turkey Soup With Egg Noodles and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
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

Submitted by Tim_John

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

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Ready In:: 40mins
Ingredients:: 14
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

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.
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.
Remove from heat, discard bay leaves and stir in parsley.