Ingredients:
1 pkg Acini di Pepe or Ditalini noodles, cooked al dente
1 large split turkey breast, approx. 2 lbs., bone-in, skin removed
1 large split chicken breast, approx. 2 lbs, bone-in, skin removed
1 large beefsteak tomato, cut in half
2 large carrots, peeled (whole)
2 large celery stalks (whole)
1 large yellow onion, peeled and cut in half
1 bay leaf
1 large russet potato, peeled and cut in half
1 bunch fresh parsley
4 to 5 quarts water
Kosher salt for seasoning (approx. 1 tablespoon)

To garnish: freshly grated Parmigiano-Reggiano (or any fresh parmesan cheese) and freshly cracked black pepper

Directions:
Combine all ingredients, excluding the salt and garnish items, in a large stock pot over high heat and bring to a boil, skimming the foam and fat from the surface.

Reduce heat to a gentle simmer and cook until the liquid is reduced by half, approximately two hours. This step helps to bring clarity to the broth. Add the kosher salt about an hour into this process. If you have not yet cooked the pasta, this is a good time to get it ready.

Remove the turkey and chicken breasts, as well as any other large ingredients, from the liquid. Set the breasts, carrots and potatoes aside for later use.

Pour the mixture through a fine-mesh strainer into another pot and continue to cook over medium heat for about 5 minutes, until hot.

While the soup is cooking, remove the meat from the bones and cut the breasts and vegetables into small-diced pieces.

When ready to serve, place a small amount of cooked pasta, carrot, potato, chicken and turkey into each bowl and then cover with the hot broth. Garnish with freshly grated Parmigiano-Reggiano cheese and black pepper; serve, and enjoy.

To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.

Tips:

• In a pinch, you can cook the pasta in the broth to save time.
• If freezing to enjoy at a later date, you can cut a fresh carrot, potato and cooked chicken/turkey breast into small, even pieces and cook right in the broth before serving.
• Keep a supply of the broth in the freezer to use as chicken stock in other recipes.