Page 164 - cookbook1

Turkey Noodle Soup

4 tsp olive oil, divided
½ lb turkey breast, cut into ½-inch pieces
¼ tsp black pepper
2 leeks, halved lengthwise and thinly sliced
2 large carrots
2 celery stalks, thinly sliced
2 garlic cloves, minced
6 cups cups chicken broth
1½ cups uncooked wide egg noodles
2 Tbsp chopped parsley
Salt to taste

Procedure
1. Heat 2 tsp oil in Dutch oven over medium-high heat.
2. Sprinkle turkey with pepper and add to pot and cook.
Stirring occasionally. Remove from pan when cooked.
3. Heat remaining oil in same pot over medium heat. Add
leeks, carrots and celery; cover and cook stirring
occasionally, until vegetables are tender, about 5
minutes.
4. Add garlic and cook about another 30 seconds.
5. Add broth, cover and bring to a boil over high heat.
6. Stir noodles into broth, reduce heat and cook covered
until noodles are tender.
7. Stir in turkey and parsley.

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