A great way to use those Thanksgiving leftovers!
1/2cup chopped onion
1 medium carrot, sliced
1 stalk of celery, sliced
1 T. oil
2 14.5 oz cans of chicken broth
2 cups water
1/2 cup bite sized pasta (like bowtie), uncooked
2 cups cooked turkey cubed
1 envelope dried Italian dressing mix
Cook the onion, carrot and celery in hot oil in a large sauce pan for 3 to 5 minutes or until crisp tender, stirring occasionally. Stir in the broth, water, and dressing mix. Bring to a boil. Add turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender. Serve hot.
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