2 tablespoons extra virgin olive oil
1 large onion, chopped
4 celery ribs, chopped
2 medium size carrots, chopped
3 cloves garlic, finely chopped
1 bay leaf, fresh or dried
1 can stewed tomatoes
1 quart low sodium chicken broth
5 cups shredded turkey
Salt and freshly ground black pepper
2 packages shirataki noodles
1/2 cup basil leaves
1/4 cup grated Parmigiano Reggiano cheese
Preparation
Place a large soup pot over medium-high heat with the extra virgin olive oil. Add onion, celery, carrots, garlic and bay leaf and cook until soft and fragrant, about 4-5 minutes. Add the stewed tomatoes, chicken broth and the shredded turkey. Let simmer for 10 minutes. Season with salt and freshly ground black pepper.
Add shirataki noodles to the stoup and let simmer with rest of ingredients for about 10 minutes. Add the basil and serve each bowl of turkey stoup with a sprinkle of Parmigiano Reggiano.
