Once you make that bird for Thanksgiving, you have the infamous leftovers to deal with. This is one way to consume some leftover turkey without having endless turkey sandwiches: a yummy soup. This is also a great weeknight meal because it goes together so fast.

Ingredients:

1 tbsp extra virgin olive oil
1 carrot, peeled and chopped
1 clove garlic, minced
2 cups of leftover turkey, shredded--I used my Herb Roasted Turkey Breast
1 16 oz can of chicken broth
Italian seasoning (if you don't have a herb roasted turkey
2 cups cooked bowtie pasta (I used leftovers)
cheese for serving

Heat oil in large soup pot over medium heat. When hot, place carrots and garlic into oil and saute until carrots are slightly softened.


Add remaining ingredients except pasta and cheese.


Simmer for 15-20 minutes. Add noodles and cook for 1 additional minute. Sprinkle with cheese, if you desire.



Enjoy!