Turkey-Noodle Soup With Carrots And Red Kale Recipe

Name: Turkey-Noodle Soup With Carrots And Red Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 large carrots peeled and diced; 2 celery ribs thinly sliced; 1 onion very small, or 1/2 medium onion, chopped; sea salt; freshly ground black pepper; 3 cups turkey breast diced, cooked; 6 cups chicken broth; 1 teaspoon dried oregano; 3 ounces egg noodles no-yolk, medium or wide; 3 cups kale packed chopped red

Servings: persons

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

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.

1146

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large carrots peeled and diced, 2 celery ribs thinly sliced, 1 onion very small, or 1/2 medium onion, chopped, and more.

Yes, Turkey-Noodle Soup With Carrots And Red Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey-Noodle Soup With Carrots And Red Kale

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