 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
What can be better than a soup from Thanksgiving big bird. Ingredients:
3 quarts basic turkey stock |
1 medium onion, diced medium |
2 medium carrots, peeled and cut into 1/4-inch-thick rounds |
1 large celery rib, sliced 1/4 inch thick |
1 tablespoon minced fresh thyme leave |
table salt & fresh ground pepper |
2 -3 cups pasta shells, or other medium-sized pasta shape (medium) |
2 tablespoons minced fresh parsley leaves |
Directions:
1. Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
2. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
3. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
4. Stir in parsley, adjust seasonings with salt and pepper; serve.
|
|