You might be surprised to see a turkey recipe in June instead of November like usual, but my brother and sister-in-law recently moved out of state, and they gave me some leftover turkey meat that they had in their freezer. I’m sure you can use turkey as a substitute in any chicken recipe, but I decided to look up a recipe for turkey soup on my favorite recipe site, tried it, and really liked it! Here you go:

Turkey Soup with Egg Noodles & Vegetables (#144905 on recipezaar…& I guess it was originally from Quick Fix Meals on the Food Network):

• 2 tsp olive oil
• 2 leeks, cleaned & chopped
• 2 carrots, peeled & chopped/sliced
• 1 stalk celery, chopped
• 1 garlic clove, minced
• 3-4 c. cooked turkey, shredded
• 2-3 bay leaf
• 2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 8 c. reduced sodium chicken broth
• 6 oz. egg noodles, uncooked*
• 1 c. frozen peas
• 2 tsp fresh parsley, chopped

1. Heat oil in a large stock pt or dutch oven over medium heat.
2. Add leeks, carrots, celery & garlic; saute 4 minutes, or until soft.
3. Add turkey, bay leaves, thyme, salt & pepper; stir to mix well.
4. Add chicken broth; bring mixture to a boil.
5. Reduce heat to medium-low; partially cover & simmer 10 minutes.
6. Return mixture to a boil & add egg noodles.
7. Cook 10 minutes, until egg noodles are just tender.
8. Stir in peas & cook until peas are just heated through, about 1 minute.
9. Remove from heat, discard bay leaves & stir in parsley.
10. (serves 4-6)

Recommendations:

• Noodles:  This tasted great with the egg noodles, but I think the only way to make this recipe taste even better would be to do this with homemade noodles!  I hear they’re not too hard to make, and I have a recipe from a friend, so next time I make this I’ll try to do the homemade noodles & let you know how it goes!

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