Dinner Recipe Turkey Soup With Egg Noodles and Vegetables

Dinner Recipe Turkey Soup With Egg Noodles and Vegetables

Ingredients:

• 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

Instructions:

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.