Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Olive oil
  • 4 Shallots (diced)
  • 2 Carrot (small; sliced thinly)
  • 1 Celery (sliced thinly)
  • 2 Garlic clove (crushed)
  • 3 sprig Thyme (chopped)
  • 1.5 l Chicken stock (using stock pot)
  • 200 g Leftover turkey (shredded)
  • 1 pinch Sea salt and black pepper
  • 50 g Tiny pasta pieces

Instruction

  • Add the oil to a large soup pan and heat. Once hot, add the shallots, celery, carrot, garlic and thyme and cook gently for 4-5 minutes, until softened.
  • Add the shredded turkey, stock and season.
  • Add the pasta and cook on a gently heat for 10-12 minutes, until the pasta is cooked.