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
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.