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Turkey Vegetable Soup with Pasta




Source of Recipe


Angela Lowry


Recipe Introduction


This recipe used angel hair rice pasta for a healthful way to use up that leftover turkey.


List of Ingredients




8 cups canned or homemade chicken or turkey broth
2 shallots, peeled and thinly sliced
2 carrots, peeled and minced
2 ribs celery, thinly sliced
1/2 ounce dried mushroom pieces, rehydrated (optional)
2 ounces dried GFCF pasta
1 cup finely chopped cooked turkey
3 tablespoons finely minced fresh parsley
Freshly ground pepper to taste

Recipe



Bring the broth to a simmer in a large saucepan over
medium high heat. Add the shallots, carrots, celery, and mushrooms.

Simmer, uncovered 15 to 20 minutes. Add the pasta and
continue cooking 4 to 5 minutes. Stir in the turkey and parsley and cook a minute or two more.

Season with pepper to taste. Serve hot.

Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.