Healthy Turkey and Kale Soup Recipe
Why You Will Love This Recipe
Cozy up this winter with a bowl of healthy turkey and kale soup! It’s a great way to use up those holiday leftovers, featuring tender turkey, fresh kale, and comforting egg noodles. Pair it with cheesy crostini for a meal that’s sure to warm you up and bring everyone to the table. Enjoy the flavors and the good vibes!
Tips for Success
• When making the broth with leftover turkey bones, simmer the bones for at least 2-3 hours to extract maximum flavor. You can also add herbs like thyme or bay leaves for added depth.
• To prevent the egg noodles from becoming mushy, add them to the soup only in the last 5-7 minutes of cooking. This way, they will cook al dente and maintain their texture.
• Avoid overcrowding the soup with too much kale. Add it in stages, allowing it to wilt down before adding more, to ensure even distribution and prevent a bitter taste from overcooked greens.
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 healthy 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.
Recommended Drink Pairings
- Chardonnay: Its crisp acidity complements the richness of the turkey and balances the flavors of the soup.
- Ginger Ale: The slight spiciness and sweetness of ginger ale refresh the palate and enhance the soup's savory notes.
- Green Tea: The earthy undertones of green tea pair well with the kale and provide a light, refreshing contrast.
- Light Lager: A light lager offers a clean, refreshing taste that won't overpower the soup's flavors.
- Sparkling Water: The bubbles and crispness of sparkling water cleanse the palate and complement the dish's textures.
Ingredients
- Leftover Cooked Turkey Bones
- Water
- Salt
- 2 Carrots (small rough chop)
- 1 Yellow Onion (small chop)
- 1/2 bunch Kale (approximately 75g)
- 1 package Egg Noodles (approximately 340g)
- 1 Baguette (thinly sliced on bias, approximately 250g)
- 1/3 cup freshly grated Parmesan Cheese (approximately 40g)
- Leftover Shredded Turkey
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
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
Nutritional Facts (Per Serving)
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