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 Kiss the Cook Jo
Huntington Beac...
on January 06, 2013
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This is a very traditional and delicious turkey soup. I read many reviews about how thick the soup became once noodles were added. A very good "cure" for this problem is to precook the noodles separately. They won't soak up the broth once added to the soup so you don't have to add extra liquid when you may prefer not to! Happy cooking!
By Angela (Chef #1...
Port Moody
on January 02, 2013
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Very good soup recipe.....I used homemade turkey stock and cubed left over turkey. Only change I made was to add a finely chopped jalapeno and about 1/4 tsp of cayenne pepper, obviously because we like a little kick....also added 1/2 of a small turnip because it's my favorite veggie in soup.All in all, this is simple and simply good!
By sbrown612
on December 27, 2012
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Great recipe!
Read all 61 reviews