Turkey (or chicken) Soup

Ingredients

• 2 teaspoons olive oil
• 2 leeks, cleaned and chopped
• 2 carrots, peeled and chopped
• 1 clove garlic, minced
• 1 stalk celery, chopped
• 3 to 4 cups leftover cooked turkey, shredded or cubed (or chicken)
  
• 2 to 3 bay leaves
• 1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 10 cups reduced-sodium chicken broth
• 1 bag of uncooked egg noodles
• 1 cup frozen corn
  
• (add gravy if it is left over)
  

Directions

1. Heat oil in a large stock pot or Dutch oven over medium heat. 
2. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. 
3. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. 
4. Add chicken broth and bring mixture to a boil. 
5. Reduce heat to medium-low, partially cover and simmer 10 minutes.
6. Return mixture to a boil and add egg noodles. 
7. Cook 10 minutes, until egg noodles are just tender. 
8. Stir in corn and cook until corn is heated through.

The soup is best after it has been simmering for a couple hours and even better the next day!