Turkey Soup With Egg Noodles And Vegetables

• 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

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.

olive oil, leeks, carrots, garlic, celery, bay leaves, thyme, salt, fresh ground black pepper, chicken broth, egg noodles, frozen green pea, parsley

Taken from www.food.com/recipe/turkey-soup-with-egg-noodles-and-vegetables-144905 (may not work)