Turkey Soup with Egg Noodles and Vegetables

Name: Turkey Soup with Egg Noodles and Vegetables
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 4
Cuisine: Global
Ingredients: 2 to 3 bay leaves; 2 carrots, peeled and chopped; 1 stalk celery, chopped; 2 teaspoons dried thyme; 170 grams uncooked egg noodles; 2 Tbsps chopped fresh parsley leaves; 1 clove garlic, minced; 0 teaspoons ground black pepper; 2 leeks, cleaned and chopped; 2 liters reduced-sodium chicken broth; 237 milliliters frozen green peas; 1 teaspoons salt; 710 milliliters leftover cooked turkey, shredded or cubed; 2 teaspoons olive or vegetable oil

Turkey Soup with Egg Noodles and Vegetables might be just the main course you are searching for. Watching your figure? This dairy free recipe has 435 calories, 35g of protein, and 11g of fat per serving. This recipe serves 4. If you have parsley leaves, peas, celery, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

Watch how to make this recipe.

Heat oil in a large stock pot or Dutch oven over medium heat.

Ingredients you will need

Stock

Cooking Oil

Equipment you will use

Dutch Oven

Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft.

Ingredients you will need

Carrot

Celery

Garlic

Leek

Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well.

Ingredients you will need

Black Pepper

Bay Leaves

Whole Turkey

Thyme

Salt

Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.

Ingredients you will need

Chicken Broth

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.

Ingredients you will need

Egg Noodles