Turkey Soup with Egg Noodles and Vegetables

Deselect All

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