2 leeks, cleaned and chopped (leeks make the difference, try not to use onions)
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
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. (see options below)
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.
Makes 4 Servings
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Note: Best if made with homemade stock. I used turkey stock in the first batch I made.
Options: I considered canning the soup at this stage (but we ate it all), and adding in the egg noodles and peas in the reheating phase. This way your noodles and peas won't be soggy. I plan to try this next time for a do ahead idea. You could also skip the noodles and peas if you desire a low-carb version. I also keep handy some home made broth to use during reheating, especially if you plan to add in extra noodles.
Options: I considered canning the soup at this stage (but we ate it all), and adding in the egg noodles and peas in the reheating phase. This way your noodles and peas won't be soggy. I plan to try this next time for a do ahead idea. You could also skip the noodles and peas if you desire a low-carb version. I also keep handy some home made broth to use during reheating, especially if you plan to add in extra noodles.
