Servings: 8 people 3 Tbsp extra virgin olive oil 2 medium carrots, thinly sliced into circles 2 large sticks of celery, finely diced 1 small/medium onion, finely diced 8 cups turkey stock, or chicken or vegetable 4 cups water 4 medium Yukon gold potatoes, peeled and cubed 2 bay leaves 2 Tbsp parsley 1 1/2 tsp fine sea salt, plus more to taste 1/2 tsp black pepper 1 1/2 cups egg noodle pasta, or use 3/4 cup small pasta 3 cups leftover turkey meat, white and/or dark meat 1 garlic clove, pressed or grated
Set a large soup pot or Dutch oven over medium-high heat and add 2 Tbsp olive oil. Once oil is hot, add onions, carrots, and celery and sauté until softened and golden, stirring frequently, about 5-7 minutes.
Add broth, water, potatoes, bay leaf, 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil and continue cooking at a medium boil for 10 minutes.
Add pasta and turkey and cook for 5 minutes or until pasta and potatoes are tender.
The saltiness of the turkey meat and stock will determine how much salt to add so season with more salt and pepper to taste.
Press in 1 garlic clove and stir in parsley then immediately remove from heat. Discard the bay leaves and serve garnished with more parsley if desired.