Turkey Soup With Egg Noodles And Vegetables - cooking recipe

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

Preparation

Heat oil in a large stock pot or Dutch oven over medium heat.
Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
Add turkey, bay leaves, thyme, salt and black pepper; 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.
Serves 4-6.