Leftover Turkey Soup (Print Version)

# Ingredients:

01 - 1 tbsp olive oil.
02 - 2 onions, diced.
03 - 2 carrots, diced.
04 - 3 celery stalks, diced.
05 - 1 tsp garlic paste or minced garlic.
06 - 1 bay leaf.
07 - 1 tsp salt.
08 - 1/2 tsp pepper.
09 - 1 tbsp fresh chives, chopped.
10 - 1 tbsp flat leaf parsley, chopped.
11 - 1/2 tsp dried dill.
12 - 2 litres (8 cups) turkey or chicken stock.
13 - 2 medium tomatoes, seeded and chopped.
14 - 1 zucchini, diced.
15 - 1 tbsp lemon juice.
16 - 65g (1/2 cup) vermicelli or small pasta.
17 - 450g (2 3/4 cups) cooked turkey, diced.
18 - 1 tbsp fresh chives (for serving).
19 - 1 tbsp fresh parsley (for serving).
20 - Salt and pepper to taste.

# Instructions:

01 - Heat oil in large pot, cook onions, carrots and celery 5 minutes.
02 - Add garlic, bay leaf, salt, pepper; stir.
03 - Add tomatoes and stock. Bring to boil.
04 - Reduce heat, add zucchini, turkey, herbs, lemon juice. Simmer 5 minutes.
05 - Add pasta, cook until al dente (8-10 minutes).
06 - Remove bay leaf, adjust seasoning.
07 - Top with fresh herbs, serve.

# Notes:

01 - Perfect for using holiday leftovers.
02 - Can use chicken instead of turkey.
03 - Add pasta just before serving to prevent over-softening.

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