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.
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.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.