Thursday, March 5, 2009

Turkey Soup

2 tsp. olive oil

2 leeks, cleaned and chopped

2 carrots, peeled and chopped

1 garlic clove, minced

1 stalks celery, chopped

3 to 4 c. leftover turkey, shredded or cubed

2 to 3 bay leaves (I used dried)

2 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

8 c. chicken broth

1 bag uncooked egg noodles

1 c. frozen peas

2 TBS. dried parsley

Heat oil in large pot, add leeks, carrots, garlic and celery and saute 4 min. until soft. Add turkey, bay leaves, thyme, salt and pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium, partially cover and simmer 10 min. Return mixture toa boil and add noodles. Cook 10 min. or until noodles are tender. Stir in peas and cook until peas are heated. Discard bay leaves and stir in parsley.

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