Extra virgin olive oil, 3 tablespoons Two standard carrots Two large celery stalks and one small to medium onion 8 cups stock of poultry 4 cups water Four Yukon gold potatoes Two bay leaf Two tablespoons of parsley 1/2 teaspoon of refined sea salt Half a teaspoon of black pepper 1/2 cup pasta made with egg noodles 3 cups turkey leftovers 1 clove of garlic
In a large Dutch oven or stock pot over medium-high heat, melt 2 tablespoons of olive oil. Once the oil is heated, sauté the celery, carrots, and onions for 5 to 7 minutes, stirring frequently, or until tender and golden.
Add potatoes, broth, water, a bay leaf, and 1/2 teaspoon each of salt and black pepper. Continue cooking for 10 minutes at a medium simmer after bringing to a boil.
Cook the pasta and turkey for an additional five minutes, or until the potatoes and pasta are tender. The amount of salt required will depend on the salinity of the turkey meat and stock; therefore, season to flavor with additional salt and pepper.
Remove the bay leaves and, if desired, garnish with additional parsley prior to serving.