Turkey-Noodle Soup With Carrots And Red Kale

1. 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. 2

   Cover the pot (lower the heat, if needed) and cook until the vegetables are crisp-tender, about 10 minutes.

3. 3

   Add the turkey breast, broth, and oregano. Re-season with salt and pepper, as needed.

4. 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. 5

   Divide among 4-5 bowls and serve.

* Per serving · 4 servings · Values may vary.