Turkey and pasta soup

At Christmas time I am one of those gals that likes a good Christmas ham. However my husband gets a free fresh turkey from Yordy Turkey farms from his company. So the past few years we have had both! Typically we only have my parents over for Christmas Day and the kids don't eat that much. So I have to use the leftover turkey and ham meat in creative ways, as well as freezing a good portion for future meals! 

For the past two years I have been making a soup that is absolutely delicious! It uses some of the leftover turkey for a comforting, home cooked meal! In fact the first time we ate it was when our power was out for 5 days (in which I became very thankful for a generator). My parents came to stay with us for a few days since they didn't have a generator and this was the perfect hot meal to host them with. Because I couldn't find the pasta it called for (and I was sick of orzo) I substituted ditalini which is found in many minestrone soups. So choose a cold evening, pour yourself a hot bowl of this soup, and curl up by the fire! Enjoy! 

Turkey Pasta Soup

This is how you'll want to use your leftover turkey or chicken! Wee ones love this soup, and grownups almost always request second helpings.

Author: Chris Scheuer

Source: http://thecafesucrefarine.com/2014/11/turkey-pasta-soup/

Recipe type: Soup

Ingredients

• 2 tablespoon extra virgin olive oil
• ¾ cup finely chopped shallots, about 3 large shallots
• 3 medium celery stalks, diced
• 8 medium carrots, peeled and diced
• 12 cups low sodium chicken broth
• 2 medium bay leaves
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon sea salt, if you're using regular salt, start with a half teaspoon and add more, if needed.
• ¼ teaspoon freshly ground black pepper
• 1 ¼ cup Acini Di Pepe pasta*, You can also use pastina, orzo or Israeli couscous, also known as pearl pasta.
• 4 cups leftover turkey or chicken, diced, rotisserie chicken works great
• 1 teaspoon each finely chopped fresh parsley, rosemary and thyme

Instructions

1. Heat olive oil over medium heat in a large Dutch oven or pot. Add chopped shallots and cook for 2 minutes, stirring frequently. Add celery and carrots and cook for another 3-4 minutes, stirring frequently.
2. Add the 12 cups of broth, bay leaves, 1 teaspoon fresh rosemary, salt and pepper. Bring soup to a boil then reduce to a steady simmer and cook, uncovered for 20 minutes.
3. Remove bay leaves and add the Acini Di Pepe pasta. Stir and return to a simmer. Cook for 8-10 more minutes, or until pasta is tender.
4. Add diced turkey (or chicken), parsley, rosemary and thyme. Stir well and remove from heat. Taste and add more salt and pepper, if needed. Cover and allow soup to sit for 15 minutes before serving. This allows the flavors to meld.

Notes

* Acini Di Pepe are tiny, round Italian pasta, commonly found at many larger grocers. Acini Di Pepe are often used in Italian wedding soups and are also wonderful in salads. For this Turkey Pasta Soup, the Acini Di Pepe are cooked right in the broth and add a magically delicious and comforting flavor and texture. If you can't find Acini Di Pepe, pastina, Israeli couscous or orzo will also work, though our favorite is definitely the Acini Di Pepe.