Tuesday, May 17, 2016

Turkey Soup with Kale and Potato - Recipe

Tonight I had just 30 minutes to throw together something for dinner before heading back to work. I found some leftover turkey breast in the fridge, as well as kale and potatoes. I searched for a soup recipe that included all three ingredients, and voila - I found one!

Food & Wine's original recipe called for turkey sausage, but I used oven-roasted turkey breast instead.

  • 1 tablespoon olive oil
  • 1 pound natural or organic turkey breast, cut into 1/4-inch pieces
  • 1 organic onion, chopped
  • 4 cloves organic garlic, cut into thin slices
  • 1 quart organic low sodium chicken stock, or homemade stock
  • 2 cups water
  • 1-1/2 teaspoons salt
  • 1-1/2 pound organic potatoes, peeled and cut into 1/4-inch pieces
  • 1 large pinch dried red-pepper flakes
  • 1 pound organic kale, cut into bite-sized pieces
  • 1/4 teaspoon fresh-ground black pepper
  1. In a large pot, heat the oil over medium heat. 
  2. Add the onion and stir occasionally until it is translucent, about 5 minutes. 
  3. Add the turkey and garlic to the pan and stir for 1 minute longer.
  4. Add the broth, water, and salt, and bring the soup to a boil. 
  5. Add the kale, potatoes, and red-pepper flakes, and bring back to a simmer. 
  6. Cook, partially covered, until the potatoes and kale are tender, about 10 minutes longer.
  7. Add the black pepper.
Makes enough for 4 servings, enough for dinner and lunch for two the next day! So good!

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