8 cup canned or homemade chicken
2 shallots, peeled and thinly sliced
2 carrots, peeled and minced
2 ribs celery, thinly sliced
1/2 oz. dried mushroom pieces
2 ozs. dried angel hair pasta
2 cup finely chopped cooked turkey
3 tablespoon finely minced fresh parsley
Freshly ground pepper
1. Bring the broth to a simmer in a large saucepan over medium-high heat. Add the shallots, carrots, celery and mushrooms. Simmer, uncovered, until the vegetables are tender, 15 to 20 minutes.
2. Add the pasta and continue cooking until it is al dente, 4 to 5 minutes. Stir in the leftover turkey and parsley and cook a minute or two more until all is heated through. Add a little pepper and salt to taste.