8 cups canned or homemade chicken or turkey broth

2 shallots, peeled and thinly sliced

2 carrots, peeled and minced

2 ribs celery, thinly sliced

1/2 ounce dried mushroom pieces, rehydrated

(optional)

2 ounces dried GFCF pasta

1 cup finely chopped cooked turkey

3 Tbsp finely minced fresh parsley

Freshly ground pepper to taste

Bring the broth to a simmer in a large saucepan over medium high heat. Add the shallots, carrots, celery, and mushrooms. Simmer, uncovered 15 to 20 minutes. Add the pasta and continue cooking 4 to 5 minutes. Stir in the turkey and parsley and cook a minute or two more. Season with pepper to taste. Serve hot. Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.