Tasty Turkey-Noodle Soup

Ingredients

(3 Cups) Turkey (cooked and cubed or shredded)
(2 Tbsp) 16 oz | GHEE
(1) Onion (chopped)
(2) Carrots (peeled and sliced)
(2 stalks (optional)) Celery stalks (chopped)
(2-3 diced) Garlic cloves
(1/2 tsp) Dried Thyme
(1/2 tsp) Dried Rosemary
(1/2 tsp) Ground Black Pepper
(To taste) REAL SALT SHAKER - FINE
(1 1/2 cups (dry)) VIRGINIA WHEAT CAMPANELLE PASTA
(4 Cups) Chicken Bone Broth

Directions

We all know and love (I would even say crave) chicken noodle soup at this time of year. Our "Turkey Noodle Soup" is sure to be a hit, and help boost your immune system.

Prepare the vegetables:
- Heat the ghee (or any high-heat oil) in a large soup pot over medium heat.
- Add the chopped onion, carrots, and celery (if using). Sauté for about 5-7 minutes until the vegetables start to soften.
Add garlic and seasonings:
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the dried thyme, rosemary, black pepper, and a half teaspoon of salt.
Add the broth and turkey:
- Pour in the broth, followed by the shredded or cubed turkey. (Note: feel free to use your own broth in this recipe. Chicken broth or turkey broth will compliment the flavors well. If you cook your own Polyface turkey, save the bones and skin to make amazing stock!)
- Optional: Add 2 bay leaves and stir everything together.
Simmer the soup:
- Bring the soup to a simmer over medium heat. Let it cook for about 10-20 minutes to allow the flavors to combine.
Add the noodles:
- Add the noodles to the pot. Continue to simmer for another 10-12 minutes until the noodles are tender.
Adjust seasoning:
- Taste the soup and add salt if needed.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired.