Sunday Soup: Turkey noodle

I hope everyone out there had a fantastic Thanksgiving!  We got back into town earlier this afternoon, unpacked all of the cookware that I lugged to Door County, and spent the rest of the day decorating the apartment for Christmas. Things are pretty festive around here.

Today's soup is a nice one to use up a little bit of extra Turkey, herbs, celery, onions, and stock.  It's also super quick and easy to put together, and could definitely be done with chicken in place of the turkey.

Turkey Noodle Soup

- A glug of olive oil
- 2-3 ribs of celery, chopped (include some tops if you've got them)
- one onion, chopped

- those last few leaves of sage, chopped

- a couple of extra sprigs of thyme, stems discarded

- 6 c. turkey stock (or 4 c. stock and 2 c. water, that's what I used) (if you've got a turkey carcass hanging around from your feast, try making your own stock.  I didn't bring mine back, so I used Trader Joe's turkey broth)
- a handful of chopped cooked turkey meat
- two large handfuls of small pasta, like rotini or egg noodles
- salt and pepper to taste

Heat the olive oil over medium heat. Add the onions and celery and saute until translucent. Add the herbs and stir to combine.

Add the stock or water. Toss in the turkey and pasta. Simmer until the pasta is done cooking (around 10 minutes). Season with salt and pepper to taste.  Enjoy!