Add 1 tablespoon Olive oil to a large soup pan and heat. Once hot, add 4 Shallots, 1 Celery, 2 Carrot, 2 Garlic clove and 3 sprig Thyme and cook gently for 4-5 minutes, until softened.
Add 200 g Leftover turkey, 1.5 l Chicken stock and 1 pinch Sea salt.
Add 50 g Tiny pasta pieces and cook over a low heat for 10-12 minutes, until the pasta is cooked.
Notes
If making this for small children, leave out the extra salt and use low salt stock.
If you don't have any fresh thyme, then you can use dried instead. But it won't have the same flavour, as it isn't cooked for long enough to let the flavours of the dried herb to come out.
To add extra flavour, you can cook the shallots, carrots and celery in a mixture of butter and oil.
If you don't want to add pasta, you can use rice instead.