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Turkey Noodle Soup with Fennel and Lemon

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).

    We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

    Pasta Swaps: This recipe would also work well with Semolina Radiators, Einkorn Macaroni, or Cavatelli.

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