Ingredients
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2 teaspoons olive oil or 2 teaspoons vegetable oil
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2 leeks, cleaned and chopped
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2 carrots, peeled and chopped (I slice them)
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1 stalk celery, chopped
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3 -4 cups cooked turkey, shredded
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2 -3 bay leaves
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2 teaspoons dried thyme
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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8 cups reduced-sodium chicken broth
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6 ounces egg noodles, uncooked
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1 cup frozen green pea
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2 tablespoons fresh parsley leaves, chopped
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1 garlic clove, minced
Instructions
- Heat oil in a large stock pot or Dutch oven over medium heat.
- Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
- Add turkey, bay leaves, thyme, salt and black pepper; 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.
- Serves 4-6.