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. ---------------------------------------------------------------------------
Nutrition
Ingredients
