Once the Turkey/Chicken Stock has been made, the soup is a snap! Generally, we cook pasta separately to keep track of carbs and gluten free. Also, as the pasta cooks it doesn’t absorb all of the stock. The soup itself is very low carb if you choose to skip the pasta.
Add stock to medium sauce pan and bring to a boil. Add turkey/chicken, carrots, celery, and thyme to pan and cover with lid. Bring back to a low boil and reduce heat to simmer for 30 minutes or until vegetables fork tender. Remove thyme sprig and adjust seasoning if desired.