Serves: 6
Total Calories: 877

1/2 medium sized onion
3 stalks celery chopped
4 scallion sliced (ot 1 tsp dried chives)
1 tablespoon olive oil
2 cups cubed cooked turkeys meat
8 cups low salt chicken broth
pinch thyme
1/2 teaspoon salt (or to taste)
2 medium carrots chopped
2 ounces pasta (I like tagllatelle, two nests broken in half, but you can use whatever shape you prefer-stars, noodles, etc)
1 (10-ounce) package chopped frozen spinach
fresh ground pepper
1 teaspoon hot sauce

Sauté onions, celery, and scallions in olive oil in a large heavy pot over medium heat until soft, about 5 minutes. Add the turkey, broth, thyme, salt, and carrots to the pot. Bring to a simmer, and cook about 25 minutes. Add the pasta and cook until just done, then add the spinach, pepper, and hot sauce. Serve piping hot.

Note
Pasta should be rice, quinoa, corn, or regular durum wheat if allowed.

Variation
If you happen to have a leftover Roast Turkey Breast, you can use the meat for this recipe. Just add the breast—bones and all—to the sautéed onion, celery, and scallions along with 8 cups water (rather than chicken broth). Let simmer about 25 minutes, then remove the pot from the heat and let the broth cool. Once cooled, remove the turkey meat from the bones, cut into bite-sized pieces (there should be about 2 cups), and return to the pot. Add the salt and carrots, and bring to a slow boil. Add the pasta, and proceed as above.

Nutritional Facts:

Serves: 6
Total Calories: 877
Calories from Fat: 75

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho