Leftover Turkey, Sweet Potato and Kale Soup

Name: Leftover Turkey, Sweet Potato and Kale Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2-3 medium carrots – cut into 1/2” discs; 2-3 celery stalks - cut into 1/2” discs; 1 leek - cut into 1/2” slices; 1 zucchini - cut into 1/4” pieces; 4 cups kale – finely chopped; 2 medium sweet potatoes – cut into 1/2” pieces; 4 cloves garlic – finely chopped; 2 cooked chicken breasts – shredded into ribbons (substitute turkey breast); 1 tsp dried chili flakes (optional); ¼ tsp dried thyme (substitute fresh or dried herb of choice, such as oregano or rosemary); 2 bays leaves; ¼ cup fresh parsley – finely chopped (for garnish); kosher salt and black pepper – to taste; 2-3 tbsp Extra Virgin olive oil (EVOO); 1 litre chicken stock (substitute turkey stock); 1 litre water

4 steps

Prep:10minCook:30min

Make the most of your leftovers with this Leftover Turkey, Sweet Potato and Kale Soup. Quick, easy, healthy and works just as well with Turkey.

Updated at: Thu, 17 Aug 2023 13:15:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories561.1 kcal (28%)

Total Fat23.4 g (33%)

Carbs37.9 g (15%)

Sugars11.8 g (13%)

Protein52 g (104%)

Sodium1188.7 mg (59%)

Fiber7.4 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2carrots

medium, cut into 1/2” discs

4 cupskale

medium, cut into 1/2” pieces

4 clovesgarlic

finely chopped

2chicken breasts

cooked, shredded into ribbons, substitute turkey breast

1 tspdried chili flakes

optional

¼ tspdried thyme

substitute fresh or dried herb of choice, such as oregano or rosemary

2bay leaves

¼ cupfresh parsley

finely chopped, for garnish

kosher salt

black pepper

to taste

2 Tbspextra virgin olive oil

evoo

1 litrechicken stock

substitute turkey stock

1 litrewater

Instructions

Step 1

Add EVOO to a stock pot or large sauté pan over medium-high heat. Add carrot, celery and leeks. Season with a pinch of salt and sweat until leeks are soft and translucent (approx. 4-6 minutes). Add garlic and chili flakes and cook an additional 60 seconds.

Step 2

Add chicken stock, water, sweet potato, thyme and bay leaves. Bring to a boil, reduce heat to a steady simmer, cover with a lid and cook until sweet potato is fork tender (approx. 10-12min).

Step 3

Add zucchini and kale and cook until zucchini has slightly softened (approx. 3-4 minutes). Add chicken and stir through. Taste for seasoning and adjust salt and pepper as required.

Step 4

Remove from heat, finish with parsley and ladle into individual serving bowls. Optional: finish with a drizzle of EVOO and some freshly-cracked black pepper.

View on cookprimalgourmet.com

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