Turkey Soup With Egg Noodles and Vegetables

Turkey Soup With Egg Noodles and Vegetables

Fixings

Headings:

1

Hotness oil in a huge stock pot or Dutch stove over medium high temperature.

2

Include leeks, carrots, garlic, and celery; saute 4 minutes, or until delicate.

3

Include turkey, cove leaves, thyme, salt and dark pepper; mix to blend well.

4

Include chicken juices and heat mixture to the point of boiling.

5

Lessen hotness to medium-low, part of the way cover and stew 10 minutes.

6

Return mixture to a bubble and include egg noodles.

7

Cook 10 minutes, until egg noodles are only delicate.

8

Blend in peas and cook until peas are simply warmed through, around 1 moment.

9

Expel from hotness, toss cove leaves and mix in parsley.

10

Serves 4-6.

2 teaspoons olive oil or 2 teaspoons vegetable oil

2 leeks, cleaned and hacked

2 carrots, peeled and hacked (I cut them)

1 garlic clove, minced

1 stalk celery, hacked

3 -4 containers cooked turkey, destroyed

2 -3 inlet takes off

2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon new ground dark pepper

8 containers decreased sodium chicken soup

6 ounces egg noodles, uncooked

1 container solidified green pea

2 tablespoons new parsley leaves, hacked