Turkey Noodle Soup

Serves 4

• 2 teaspoons olive oil

• 2 leeks, cleaned and chopped

• 2 carrots, peeled and chopped

• 1 clove garlic, minced

• 1 stalk celery, chopped

• 3-4 cups leftover cooked turkey, shredded or cubed

• 2-3 bay leaves

• 2 teaspoons dried thyme

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 8 cups chicken broth

• 6 ounces uncooked egg noodles

• 1 cup frozen green peas

• 2 tablespoons chopped fresh parsley leaves

1. Heat oil in a large stock pot over medium heat. Add leeks, carrots, garlic and celery, and sauté 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.