Turkey noodle soup

Dont you love soup? It doesnt have to be an entree, it can very easily be turned into a delicious meal. I decided to take some of the leftovers I have from the holiday season and give them a second life rather than let them go to waste. What to do when you have leftover turkey? Why not soup!

Turkey noodle soup

6 cups of Chiken broth
Bouquet of fresh Thyme, Rosemary and Sage
2 Celery Stalks, chopped
2 Carrots, cut into 1/4 in slices
1 1/2 cups of small torn up leftover turkey
1 cup of your favorite pasta (egg noodle works great)
Bread rolls
Salt & Pepper to taste

-In a large pot, add broth and herb bouquet,bring the broth to a near boil, and lower the heat so that the broth is at a gentle simmer, and allow to infuse for approx 1o minutes. Remove bouquet, and strain to remove bits of herbs if desired, though simply removing the big bits works for me.
-Add in veggies, and cook until the carrots are cooked through (a fork should easily pass through one), though still firm.
-In a seperate pot, bring some water with a pinch of salt to a boil, and add pasta. Once cooked, strain and add to the broth.
Serve with finely chopped flat leaf parsley sprinkled on top or and a nice bread roll
-Enjoy!