Ingredients
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
Instructions
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.