Healthy Turkey and Kale Soup Recipe
Ingredients
Directions
1. Place turkey bones in stock pot and cover with water by 2 inches. Bring to a boil and reduce to a simmer, cooking for 2 to 3 hours. Season with salt to taste. Remove bones and strain mixture through cheesecloth or fine mesh sieve.
2. Preheat oven to broil. In a large saute pan, heat a few tablespoons of oil and saute carrots, onion and kale for 2 to 3 minutes. Vegetables should not be overly soft. Season to taste.
3. Bring a large pot of water to a boil and season with salt. Cook egg noodles two minutes short of the package instructions. Drain.
4. Place sliced bread on a baking sheet and drizzle with olive oil and sprinkle with parmesan. Broil for 2 minutes just until cheese has melted slightly.
5. Divide the vegetable mixture and noodles between 4 bowls. Top with shredded turkey. Ladle turkey stock into bowl and top with crostini and freshly grated parmigiano.
Adapted from a Recipe by: twoazoreanchicks.blogspot.ca
Frequently Asked Questions
Can I use chicken bones instead of turkey bones for this soup?
Yes, you can substitute chicken bones for turkey bones in this recipe. Chicken will impart a slightly different flavor, but it will still create a delicious broth.
What can I substitute for kale if I don’t have any on hand?
If you don't have kale, you can substitute with other leafy greens like spinach, Swiss chard, or collard greens. Just be mindful that cooking times may vary slightly as some greens wilt faster than others.
How should I store leftovers of this turkey and kale soup?
To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Reheat on the stove or in the microwave until warmed through.
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