Turkey soup with noodles and vegetables

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I got this recipe off of FoodTV's website - I adapted it Gluten Free. It originally called for Egg Noodles, I use Tinkyada GF noodles instead. It is tasty and easy.

Turkey Soup with GF noodle and Vegetables (adapted from original)
Copyright, 2005, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Turkey Call


2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped ( I use some sweet onion instead)
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8-10 cups reduced-sodium chicken broth ( I use Pacific Foods Broth, it is Gluten Free)
One Package of Tinkyada Brown Rice Fettuchini style noodles broken into 3-4 inch pieces
1 16 oz frozen green peas
2 tablespoons chopped fresh parsley leaves (optional)

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 the noodles. Cook until noodles are just tender. Stir in peas and cook until peas are just heated through.

Remove from heat, discard bay leaves and stir in parsley.

I like my soup thicker. I add some potato starch or arrowroot in a slurry of chicken broth near the end to thicken the broth some.

This recipe makes for a great lunch and leftovers too. This makes a huge batch. It is a nice winter meal that is tasty and easy to digest.

Enjoy!


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