TURKEY NOODLE SOUP!
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
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.
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