Turkey Leek Noodle Soup

Since turkeys are 87 cents a pound at Aldi right now I cooked one on Sunday. Then this happened on Monday and it soothed the soul.

I got leeks in my share last week so I just used them in place of the onion and it turned out better than expected. I also used a locally made GF egg noodles and I must say it’s one of the best soups I’ve ever made.

2 tablespoons of evoo

2 leeks- just the light green and white part (rinse and wiped well ) slice on a diagonal

2 carrots peeled and chopped

2 clove of garlic- minced

2 celery stocks- diced

3-4 cups of leftover turkey- shredded or diced

5 oz of GF egg noodles

2 bay leaves

1 tablespoon of dried thyme

S&P

8 cups it turkey or chicken stock

3/4 cup of frozen peas

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

Add leeks, carrots, garlic, and celery and saute 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 8 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, 1-2 minutes.