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Turkey Soup With Egg Noodles and Vegetables

  • 40minutes
  • 523calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 teaspoons olives or 2 teaspoons vegetable oil

  2. 2 leeks , cleaned and chopped

  3. 2 carrots , peeled and chopped

  4. 1 garlic clove , minced

  5. 1 stalk celery , chopped

  6. 3 -4 cups leftover cooked turkey (shredded or chopped)

  7. 2 -3 bay leaves

  8. 2 teaspoons dried thyme

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon ground black pepper

  11. 8 cups reduced-sodium chicken broth

  12. 6 ounces uncooked egg noodles

  13. 1 cup frozen green pea 2 tablespoons chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  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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