Turkey-Noodle Soup with Carrots and Red Kale
By: Pamela Steed Hill
Published: Wednesday, December 7, 2011 - 10:37am

Ingredients




2 tbsp olive oil
2 large carrots, peeled and diced
2 celery ribs, thinly sliced
1 very small onion (or 1/2 medium onion), chopped
sea salt
freshly ground black pepper
3 cups diced, cooked turkey breast
6 cups chicken broth
1 tsp dried oregano
3 oz. no-yolk egg noodles (medium or wide)
3 cups (packed) chopped red kale

Preparation

1 Heat a large stockpot over medium heat and add the olive oil. Add the carrots, celery, and onion, and season with salt and pepper. 2 Cover the pot (lower the heat, if needed) and cook until the vegetables are crisp-tender, about 10 minutes. 3 Add the turkey breast, broth, and oregano. Re-season with salt and pepper, as needed. 4 Increase the heat to high and bring to a boil. At the boiling point, add the noodles and kale. Reduce the heat to medium-high and simmer until the noodles and kale are tender, about 8 minutes. 5 Divide among 4-5 bowls and serve.

About

Flavorful, healthy soups are easy to make at home with fresh, simple ingredients and very little time. Precooked or leftover turkey breast makes this dish quick to prepare, and fresh vegetables loaded with nutrients make it as wholesome as it is hearty.