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Turkey Soup with Egg Noodles and Vegetables

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  • Level: Easy
  • Total: 36 min
  • Prep: 10 min
  • Cook: 26 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Remove from heat, discard bay leaves and stir in parsley.
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