Whether you're combating a cold or seeking a comforting meal, this turkey noodle soup is a perfect way to warm up on a chilly night.
In a large pot, cook your egg noodles according to the directions. Drain and set aside or refrigerate until you are ready to serve your soup.
In a large pot, heat olive oil over medium-high heat. Add carrots, celery, onion, and garlic and sauté 3-5 minutes or until the onion is lightly browned.
Add turkey stock, white wine, turkey meat, and sugar to the pot. Bring to a boil, then reduce the heat and simmer until the vegetables are cooked, about 5-10 minutes.
Add peas to the saucepan and simmer for 2 minutes more. Add salt and pepper to taste. Keep warm until ready to serve.
When you are ready to serve, first add the egg noodles to your soup bowls, then add the hot soup. Garnish with parsley and enjoy. Refrigerate extras keeping the pasta in a separate container to retain it’s firmness.