Try this hearty, turkey noodle soup on a cold, Fall evening. Serves 6 to 8.


  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth or homemade turkey broth
  • 4 sprigs fresh thyme
  • 1 bunch kale, thick stems removed and leaves thinly sliced
  • 2 cups whole wheat elbow macaroni
  • 2 cups (10 ounces) cubed or shredded cooked turkey breast
  • 1/4 teaspoon ground black pepper


Heat a large saucepan over medium-high heat until hot. Add onion, carrots, celery and garlic and cook 6 to 7 minutes or until vegetables are tender and beginning to brown, stirring occasionally. Stir in broth, 4 cups water and thyme and bring to a boil. Add kale and macaroni and return to a boil. Cook about 5 minutes or until macaroni is al dente. Stir in turkey and pepper and cook 2 to 3 minutes longer or until turkey is heated through. Remove thyme sprigs before serving.

Nutritional Info:

Per Serving: 200 calories (35 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 220mg sodium, 32g carbohydrates, (4 g dietary fiber, 3g sugar), 17g protein.



One Response

  1. Sandrat June 29, 2024 at 8:21 am |

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