Turkey Soup

2 tsp oil
2 leeks, white and light green part, chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
4 cups cooked turkey
2 bay leaves
2 tsp dried thyme
1/2 tsp salt
1/4 cup black pepper
8 cups chicken stock

Heat oil over medium heat in Dutch oven.  Add leeks, carrots, garlic, and celery.  Saute 4 minutes, or until soft.  Add turkey, bay leaves, thyme, salt, and pepper.  Stir.  Add chicken stock.  Boil, then reduced heat to med-low, partially cover, and simmer for 10 minutes.  Add egg noodles or rice.