The turkey soup with egg noodles and vegetables from the Food Network is a tasty and easy-to-make recipe. It takes approximately 10 minutes to prepare and less than half an hour to cook.
To make turkey soup with egg noodles and vegetables, heat 2 tablespoons of oil in a large stock pot or Dutch oven over medium heat. Add 2 chopped leeks, 2 chopped carrots, 1 minced clove of garlic and 1 chopped stalk of celery. Sauté these ingredients for 4 minutes or until they are soft. Add 3 to 4 cups of shredded or cubed cooked turkey. Leftover turkey works well for this dish. Add 2 to 3 bay leaves, 2 teaspoons of dried thyme, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Mix well, and then add 8 cups of chicken broth.
Bring the mixture to a boil, then partially cover and reduce the heat to achieve a simmer. Allow the ingredients to simmer for 10 minutes before returning them to a boil and adding 6 ounces of uncooked egg noodles. Let the noodles cook until they are just tender, and then stir in 1 cup of frozen peas. Continue cooking for approximately 1 minute or until the peas are heated through. Remove the bay leaf from the soup before serving.