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Author Notes: I think of noodles as one of the most comforting foods of all...think about it...pasta, noodle soup, ramen noodles, noodle casseroles...they're all wonderful! And usually they're combined with some meat or chunky vegetables. But sometimes you just want a bowl of noodles..... —inpatskitchen
Makes about 2 1/2 quarts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 1 medium fennel bulb, cored and thinly sliced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 cups chicken broth
- 12 ounces dumpling like noodles (dried)
- Juice of 2 lemons
- Additional salt and pepper if needed
- In a 5 to 6 quart soup pot, warm the oil and butter. Add the onion, fennel, celery garlic, salt and pepper and sauté until the vegetables soften.
- Add the chicken broth and bring up to a boil and then gently simmer for about 15 minutes. Let cool.
- Puree the soup either right in the pot with an immersion blender or in batches in a regular blender. Return to the pot.
- In an other pot, cook the noodles per package instructions. Drain them and add to the soup. You'll think you have too many noodles but that's ok....it's noodles, not soup.
- Bring the pot back up to the boil and then off the heat, stir in the lemon juice. If you saved some fennel fronds, feel free to garnish and then slurp away!
- NOTE: Feel free to add some cooked chicken or other vegetables to the pot unless you really just want NOODLES!!
- This recipe was entered in the contest for Your Best Restorative Recipes