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
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.
