Vegetable Turkey Soup With Cornmeal Noodles

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2 large eggs, at room temperature

1/2 cup milk

1 tablespoon snipped chives

1 tablespoon minced parsley

1 cup all-purpose flour

1/4 cup cornmeal

Pinch of cayenne

Pinch of dried sage

Kosher salt

2 tablespoons extra-virgin olive oil

2 medium leeks, white and tender green parts only, very thinly sliced

2 large carrots, thinly sliced

Rich Turkey Stock

1/2 pound white button mushrooms, quartered

1 cup frozen baby peas, thawed

Freshly ground pepper

1 1/4 pounds roast turkey, preferably dark meat, shredded (4 cups)

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