TURKEY NOODLE SOUP

1 small onion, chopped fine

1 tsp fennel seeds, crushed fine

5 cups chicken broth

1 can diced tomatoes 

4-oz egg noodles

3 cups roasted turkey

1 can lentils

Coat large pot with cooking spray and heat over medium heat. Add the onion and fennel and cook while stirring for 5 minutes or until onion is tender. Add the chicken broth and tomatoes; bring to a boil. Add the noodles and cook 5 to 6 minutes until noodles are tender. Stir in the turkey and lentils; cook until heated through.

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