Turkey Soup With Leftover Cleanup

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 cup baby carrots, small chop
• 1 cup celery, small chop
• 1 shallot, chopped
• 3 roasted garlic cloves, minced
• 8 ounces baby portabella mushrooms, chopped
• 2 -3 bay leaves
• 2 teaspoons dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 8 cups chicken broth
• 4 -6 ounces egg noodles, uncooked
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 3 -4 cups cooked turkey, chopped

Recipe

• 1 heat oil in large stockpot or dutch oven over medium heat.
• 2 add carrots, celery, mushrooms, and garlic; saute about 4-5 minutes.
• 3 add turkey, bay leaves thyme, basil, salt, and pepper; stir to mix in seasonings.
• 4 add chicken broth and bring to boil.
• 5 reduce heat to simmer, partially cover, and let simmer for 1 hour, or more if desired.
• 6 return mixture to boil, and add noodles.
• 7 cook 10 minutes, until noodles are just tender.
• 8 add peas and just cook til warmed.
• 9 remove from heat, discard bay leaves, and add parsley.