Turkey Soup with Egg Noodles and Vegetables (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 26 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Ingredients:
2 teaspoons 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 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 peas |
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.
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