Add the oil to a large soup pan and heat. Once hot, add the shallots, celery, carrot, garlic and thyme and cook gently for 4-5 minutes, until softened.
1.5 l chicken stock, 200 g leftover turkey, 1 pinch sea salt and black pepper
Add the pasta and cook on a gently heat for 10-12 minutes, until the pasta is cooked.
50 g tiny pasta pieces
Video
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.