Scale

2 tbsp. Butter

2 medium-sized Carrots, diced

3 Ribs Celery, diced

1 Medium-sized Onion, diced

2-3 Cloves Garlic, minced

Kosher Salt and Fresh Cracked Black Pepper, to taste

8 Cups Turkey (or chicken) Stock

3 cups Shredded Turkey or Chicken

2.5 cups Dry Gigli (or egg) Noodles

Juice of 1 Lemon

2-4 tbsp. Fresh Dill, chopped

2 tbsp. Fresh Parsley, chopped

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Melt the butter in the Dutch oven and add the onions, carrots, and celery.

Season with salt and pepper.

Cook, stirring occasionally until the celery and carrots soften a little, about 3-4 minutes.

Then add the garlic and cook for another minute.

Add the stock and add the turkey or chicken, bring to a boil.

Reduce heat, cover, and let simmer for about 15 minutes to let all the flavors come together.

Add the dry noodles, stir, cover, and let the noodles cook for about 7-10 minutes, or until the pasta is tender, but still al dente.

Squeeze the juice of 1 lemon and add the dill.

Add the chopped parsley.

Taste for seasoning and add more salt and pepper if needed. Garnish with more fresh dill.