1 Cup Each Of Chopped Carrots, Onion And Celery
Few Sprigs Of Chopped Fresh Parsley, About 2 Tablespoons
2 Cloves Of Garlic, Minced
Flavour With 2 Gluten Free Teaspoons Of Poultry Seasoning Or A Combination Of Ground Sage, Thyme, Marjoram (Or Oregano) & Chicken Bouillon Cube
2 Cups Or More Of Leftover Turkey, Chopped Or Shredded
Salt And Pepper To Taste
Gluten Free Fettuccine Noodles, A Large Handful
3 Cups Of Turkey Stock
Sauté in large pot, with olive oil on medium to high heat.
Add the 3 cups of carrots, onions and celery.
Cook for about 10 minutes till onions are tender.
Add the garlic, stirring until fragrant.
Add to the pot the parsley, seasonings and turkey stock.
Simmer until the vegetables are just cooked.
Now add the turkey meat.
Next add the fettuccine noodles.
Simmer until the noodles cooked.
Note: you can also add chopped fresh or canned tomatoes, baby spinach, and if desired a dash or two of Tabasco sauce.
Yield: 4 Large Servings.