Soup. I really do love soup. I am that weirdo who orders soup on a hot August afternoon and enjoys every spoonful. Because I love soup so much, I feel like I am always making the same soups over and over. This turkey and greens noddle bowl was a breath of fresh air to my normal soup rotation. Rachel Ray gave me the inspiration for this dish. Check out her original recipe on rachelrayshow.com for Tingly Chicken and Greens Noodle Bowl. I changed parts of the recipe to suit my taste and cooking style.

Turkey & Greens Noodle Bowl

INGREDIENTS

1 medium onion, copped
1 lb of ground turkey (or any ground meat) I used all white turkey breast. 
3 garlic cloves, minced
½ tsp ground ginger (fresh ginger would also be delicious)
¼ to ½ tsp of ground cayenne pepper, depending on how much heat you prefer
1 ½ tsp ground black pepper
1 tsp pink Himalayan sea salt
2 tsp Sriracha (or hot sauce)
4-5 green onions (aka scallions), thinly chopped
4 c chicken stock
1 c water
3 T Tamari (or soy sauce)
1 T Braggs amino acids
1 large bunch of kale, Swiss chard, or collard greens (stems/ ribs removed)
1 box of thin rice noodles
Lemon, sliced into wedges
Sesame seeds

DIRECTIONS

1. Brown ground meat, onion, garlic, ginger, black and cayenne pepper, salt, and Sriracha in a large pot over medium to high heat. 
2. Bring a pot of water to a boil for the rice noodles. 
3. Add scallions, stock, water, tamari, and braggs to browned meat. Bring to a simmer. 
4. Add chopped greens, stirring until wilted about 5 minutes. 
5. Let soup simmer and flavors meld together. 
6. Remove boiling water from heat source and drop thin rice noodles into the hot water, stir and let sit for 5 minutes. Depending on what type of rice noodles you use, follow the box directions. 
7. Drain the thin rice noodles. It is best to keep noodles separate from the meat and greens so the noodles maintain their texture. Rice noodles can also muddy the color of the soup if you cook them together. 
8. Serve up by spooning some noodles into your bowl and top with meat, greens and stock mixture. Squeeze a fresh lemon slice over the top and sprinkle with some sesame seeds for added crunch. The fresh lemon juice is really key to highlighting all of the flavors. Do not skip this step.

This soup will warm the soul on those rainy spring evenings.