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Dinner recipe · from the recipe book

Turkey Noodle Soup with Kale and Thyme

A cozy, savory broth packed with tender shredded turkey, soft noodles, sweet carrots and silky kale.

Turkey Noodle Soup with Kale and Thyme

Ingredients

  • 1½ lb650 gTurkey breast, boneless skinlessleft whole
  • 8 cups1,900 gLow-sodium chicken broth
  • 7 oz200 gPasta, dryshort shapes such as egg-noodle style or rotini
  • 3½ medium200 gCarrotssliced into coins
  • 4 stalks150 gCelerysliced
  • 1½ medium150 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1 tbsp14 gOlive oil
  • 2 tsp2 gDried thyme
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gLemon juice
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook 6 to 8 minutes until softened.
  2. Stir in the garlic and thyme and cook 1 minute until fragrant.
  3. Pour in the broth, add the turkey breast and bring to a boil. Lower the heat and simmer, covered, 20 to 25 minutes until the turkey reaches 165°F (74°C) in the thickest part.
  4. Lift out the turkey, let it cool a few minutes, then shred it with two forks.
  5. Return the broth to a boil, add the pasta and cook until tender, about 8 to 10 minutes.
  6. Stir in the kale and shredded turkey and simmer 3 minutes until the kale wilts. If using leftover cooked Thanksgiving turkey instead, skip the poaching and stir it in here, heating until steaming hot.
  7. Stir in the lemon juice, parsley, salt and pepper, and serve hot.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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