Turkey, Egg Noodle and Vegetable Soup

Ingredients:

• 3-4 cups leftover cooked turkey, shredded or diced
• 2 tsp olive or vegetable oil
• 2 leeks, washed and chopped
• 2 carrots, peeled and chopped
• 1 clove garlic, minced
• 1 stalk celery, chopped
• 2 - 3 bay leaves
• 2 tsp dried thyme
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• 8 cups lightly salted chicken broth
• 170 g uncooked egg noodles
• 1 cup frozen green peas
• 2 tbsp chopped fresh parsley leaves

Preparation:

1. Heat vegetable oil in a large saucepan or Dutch oven over medium heat. Add the leek, carrot, garlic, and celery and sauté for 4 minutes, until softened. Add the turkey, bay leaf, thyme, salt, and black pepper and stir well. Add the chicken broth and bring to a boil. Reduce heat to medium-low, partially cover the pan, and simmer for 10 minutes.
2. Bring the broth to a vigorous boil and add the egg noodles. Cook for 10 minutes, until the noodles are tender. Add the peas and cook until heated through, about 1 minute.
   
   Remove the soup from the heat, remove the bay leaf and stir in the parsley.