Easy One-Pot Turkey Noodle Soup
  • 2 Tbsp coconut oil (we love this coconut oil)
  • 3 stalks celery, chopped
  • Leaves from 3 celery stalks, chopped
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 1 cup carrots, chopped
  • 2 cups chopped potatoes (about 3 small potatoes) – Not Russet potatoes, organic if possible
  • ½ pound organic turkey breast cutlets (or leftover turkey meat from Thanksgiving day!)
  • 5 cups homemade vegetable stock (or turkey stock)
  • 3 cups water
  • 1 tsp unrefined sea salt (our absolute favorite unrefined sea salt)
  • ½ tsp freshly cracked black pepper (a delicious grinder with various peppers)
  • 1 tsp dried parsley
  • 2 tsp onion powder (non-irradiated, organic spices like this)
  • 2 cups shaped whole wheat pasta (like rotini), cooked
  1. Cook oil, celery, and onions in a large stock pot over medium heat for 3-4 minutes, or until onions begin to get translucent.
  2. Add turkey breast cutlets, whole. Reduce heat to medium-low and brown the turkey for 5-7 minutes, or until cooked through. Remove from the pot and set aside.
  3. Add garlic, carrots, potatoes and let cook with the celery and onion for 2 minutes.
  4. Add vegetable stock, water, and all the spices. Let simmer for 15 minutes. While this is simmering, shred the cooked turkey breast that you had set aside.
  5. Add shredded turkey and celery leaves to the soup and let cook in the soup for another 15 minutes.
  6. Mix cooked pasta into the soup just before serving.
Note: If you’re making this soup ahead of time, I like to leave the pasta out of the broth so it doesn’t soak up any of that delicious soup!
Recipe by Scratch Mommy | Pronounce Skincare at https://scratchmommy.com/easy-one-pot-turkey-noodle-soup/