Ingredients
- 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
Directions
Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 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.
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.
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By jstaggs2_12546108
Lancaster, 43
on February 10, 2012
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This was a very tasty dish! This was the first time I cooked with leeks (will be doing that again. It reminded my husband of Chicken Noodle Soup, but is definitely on the do-again list. I want to try it again with a rotisserie chicken like some of the other reviewers have done; it should be good.
By dsullivan5163
WAUKEGAN, IL
on January 17, 2012
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this recipe was simple & delicious
By cjmuehlb_11982474
anoka, 63
on November 20, 2011
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OMG this was so good. Made the recipe as shown without measuring anything very carefully. I did make this from homemade turkey stock and added one can of chicken stock, so approximately 10 cups of liquid. Replacing leeks with onions is NOT the same kind of soup, so I wouldn't recommend it if you are trying to make THIS recipe.
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