Turkey Noodle Soup

Well, winter is officially here. For the first time in 2012, we pulled out our warm coats to brave the chilly air. Last Wednesday, in search of the perfect ingredients for Thanksgiving dinner, I purchased a few too many components, so today, I decided to cook up some soup to help warm things up a bit.

Leftover Turkey Noodle Soup
1 T evoo
1 T butter
1 onion, quartered
3 cloves garlic
3 carrots, cut into large chunks
3 stalks celery, cut into large chunks
4c low sodium chicken broth
3c chicken stock
Sprigs of thyme and rosemary
1c uncooked pasta
2c shredded cooked turkey breast
s & p

1. After a full day of chopping on Thursday, I opted for the quick method by putting all the veggies in the food processor for a few whirls to dice them up.
2. Heat oil and butter in large pot over medium heat.
3. Saute veggies in oil for about 5 minutes.
4. Add broth, stock and herbs and bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Add the turkey breast, increase heat, and bring to a boil again.
7. Add pasta and cook according to package directions, about 10 minutes.
8. Season with salt and pepper and serve with leftover stuffing or dinner rolls.