Turkey Noodle Soup with Fennel and Lemon
Soup is the perfect meal to warm you up on a chilly day, and this turkey noodle soup is no exception. The combination of dill and fennel add delicious flavor to the soup, while the lemon adds a subtle citrusy note to brighten up the dish. If you have any leftover turkey or chicken from a previous meal, this recipe is a great way to use it up and create a new and tasty meal.
INGREDIENTS
MAKES TWO-THREE SERVINGS
- 8 ounces Sfoglini Whole Grain Radiators
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 1 small bulb fennel, diced
- Kosher salt, to taste
- 1 medium carrot, peeled and diced
- 1 stalk celery, peeled and diced
- 1-2 cups cooked and shredded turkey or chicken meat (light and dark)
- 1 quart chicken stock
- Juice of 1 lemon
- 1/4 c chopped dill
- Freshly cracked black pepper
- Chili oil (optional)
DIRECTIONS
Bring a pot of heavily salted water to a boil. Cook the pasta to al dente, according to package instructions. Strain and set aside.
In a large pot, heat the olive oil over medium-low heat. Add the onion and fennel, seasoning with a small pinch of salt. Cook until the vegetables start to soften, 5-7 minutes. Add the carrot and celery and cook for 5-7 minutes longer, seasoning with a little more salt.
Add the turkey meat and cook for 2 minutes. Add the chicken stock and lemon. Turn up the heat and bring the liquid to a boil, then lower the heat to a simmer. Simmer for 10-15 minutes.
Add the pasta and dill and cook for 2-3 minutes more to warm through. Season the soup with more salt and freshly cracked black pepper, to taste. Serve warm with your favorite chili oil or paste (optional).
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Pasta Swaps: This recipe would also work well with Semolina Radiators, Einkorn Macaroni, or Cavatelli.