Turkey Noodle Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(180g)
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  Celery
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  Carrots
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  Garlic(240g)
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  Low Sodium Chicken Broth(1920g)
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  2 bay leaves
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  Ground Turkey, 99% Lean(720g)
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  Pasta, Fettuccine, White, Dry(227g)
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  Parsley, Fresh(15g)
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  1 teaspoon sea salt
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  1/4 teaspoon fresh cracked black pepper to taste

Instructions

1. 1Heat the olive oil in a large soup pot over medium heat until shimmering, about 1–2 minutes. Add the onion, celery, and carrots; cook stirring often until the onion turns translucent, about 5 minutes.
2. 2Add the fresh garlic and cook until fragrant, about 1 minute longer, over medium heat.
3. 3Pour in the low sodium chicken broth and bring to a boil over high heat, about 3–4 minutes.
4. 4Reduce heat to medium and simmer until the carrots and celery are nearly tender, about 10 minutes.
5. 5Add the ground turkey, breaking it into small pieces with a spoon; cook over medium-high heat, stirring often, until no longer pink throughout, about 5–7 minutes.
6. 6Add the fettuccine and fresh parsley; stir well. Bring to a gentle boil over medium-high heat and cook uncovered, stirring occasionally, until the pasta is tender and the broth has thickened slightly, about 8–10 minutes.
7. 7Divide the hot soup evenly into 6 airtight containers and cool to room temperature before sealing and refrigerating, or serve immediately.
8. 8When reheating, warm in a pot over medium heat, stirring occasionally, until steaming throughout, about 5–7 minutes.