Ingredients

2 teaspoons olive oil

2 leeks, cleaned and chopped

2 carrots, peeled and chopped

1 clove garlic, minced

1 stalk celery, chopped

3-4 cups leftover cooked turkey, shredded or cubed

2-3 bay leaves

2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 cups chicken broth

6 ounces uncooked egg noodles

1 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Chef notes

I find that in addition to having cooked leftovers after Thanksgiving, I have lots of leftover ingredients, too. This soup makes the most of all the extra ingredients in the fridge as well as leftover turkey.

Preparation

Heat oil in a large stock pot over medium heat. Add leeks, carrots, garlic and celery, and sauté 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.

Turkey Noodle Soup