Thanksgiving leftovers? Pants that won’t fit? I got you.
Take your Thanksgiving leftovers and turn them into this healthy and hearty soup Turkey Kale Orzo Soup. Wether the left over giant turkey won’t fit in the fridge or you’ve scored some left overs to take home, go grab a bag of kale and pasta and let’s get going. In under 45 minutes you’ll have lunch all week long.
Those on the kale train already know, but kale is incredibly dense in nutrients. It has the highest vegetable source of vitamin K and may help the risk of developing cancers. 1 cup of kale contains only 33 calories and 1 gram of fiber. Did I just say the word calorie?! Don’t worry, since I’m all about balance, I added a cup full of pasta into this soup. Add in the power of fresh herbs and garlic to give this recipe superpowers to kick any cold.
Soups are my secret to staying full, healthy and warm through this New England weather. After stuffing our faces over Thanksgiving, I know we all feel like hibernating 😉
- 2 cups shredded, fully cooked turkey
- 1 small yellow onion, finely diced
- 2 carrots, finely sliced
- 2 celery stalks, finely sliced (leaves are great too!)
- 1 tablespoon EVOO
- ¼ cup fresh parsley, chopped
- 2 dried bay leaves
- 3 cloves garlic, minced
- 8 sprigs of fresh thyme
- 1½ cup fresh Kale
- 32 oz. Chicken Broth
- 1 cup orzo pasta
- salt and pepper to taste
- parmesan cheese, shredded for garnish
- loaf of crusty bread
- In a large pot heat olive oil over medium heat.
- Add in onions, carrots, celery and cook until onions are translucent.
- Add in garlic, parsley, salt and pepper and cook for 2-3 more minutes.
- Pour in chicken broth.
- Add in turkey, bay leaves, thyme sprigs and kale.
- Stir and cover. Let simmer for 20 minutes. Vegetables should be tender.
- Pour in orzo and cook until al dente uncovered.
- Remove from heat and serve.
- Shred on some parmesan for garnish and a side of crusty bread.