Turkey Soup With Egg Noodles and Vegetables |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Seeing as the holidays are right around the corner and there will be plenty of leftover turkey in our kitchens, I thought I would share my new found treasure with you ;) This recipe is super easy and tastes great. Your family will never know they are eating leftovers. I hope you enjoy this recipe as much as I did. Ingredients:
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 |
Directions:
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.
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