The best Part of Thanksgiving!!

After the Turkey, comes turkey soup! My favorite part!!
Here's a delicious low cal recipe that can be used with your thanksgiving left overs:

All below ingredients can be used with a reduced fat/low sodium option
-2 turkey drumb sticks and Carved turkey Breast
- 2 Large cans of Chicken Broth
-1 Can of cream of chicken
-1 Can of Beef Broth
1 veggie bouillon
1 beef bouillon
3 cups of water
4 Carrots
4 Celery Stalks
3 Potatoes
Angel hair pasta
1 TBSP Olive Oil
1 Garlic Clove
1/2 Onion
Parsley
Italian Seasoning/ Light Adobo/ Ground Pepper


In a large Soup pot bring chicken broth, beef broth, cream of chicken, water and bouillons to a boil. Add turkey and seasonings (italian season, adobo,pepper) . Finely chop 1 carrot stick, 1 celery stick, 2 tbsp garlic and 3 tbsp onion and fresh parsley. In a separate pan simmer in 1 TBSP of olive oil on low heat until garlic is light tan color. Then add to the boiling soup. Now chop left carrots, celery, potatoes, onion, garlic and add to the boiling soup. Now remove the 2 Turkey drumbsticks and remove meat pieces. (The meat should slide right off the bone, if it doesn't cook longer in boiling water). Add the drumbstick meat to the soup and lower heat to medium. Add angel hair pasta cover and cook for 15 minutes or until pasta is ready.
Turkey soup is ready to be served!
Feel free to add any additional leftovers, corn, green beans, etc.