Turkey, Kale and Carrot Soup

Our Thanksgiving table is always packed with the largest turkey we can buy and served alongside an array of tasty sides that are rich and full of flavor. Friends and family gather as we eat as much as our stomachs can hold.

As the next day begins and my body slowly recovers from a ‘food coma’, I think about how I’m going to create another meal from these leftovers?

I always start with a healthy pot of soup, made from homemade turkey bone broth, packed with veggies and served with some crusty bread. I always create a double batch and freeze half of it for those cold winter nights or when I feel like a cold is coming on. Garlic, turmeric and ginger help fight those germs off before they take over my body!


• 1 Tbsp. extra virgin olive oil.
• 8 cloves garlic, finely chopped.
• 1 Tbsp. fresh grated ginger.
• 1 Tbsp. fresh grated turmeric (or 1 tsp. ground turmeric).
• 1 large white onion, diced.
• 3 large carrots, thinly sliced.
• 3 cups kale, cut ribs out and finely shop.
• 3 celery stalks, thinly sliced.
• 8 cups turkey bone broth (see below for directions).
• 1 pound shredded turkey (white or dark meat).
• 1 tsp. freshly chopped rosemary.
• 1 tsp. freshly chopped thyme, stems removed.
• Celtic sea salt and fresh cracked pepper to taste.


1 – Place a large pot over stove on medium-high heat and add oil. Add garlic, onion, carrots and celery. Cook for a few minutes until onion is tender and translucent.
2 – Add ginger, turmeric, kale, rosemary and thyme. Stir to incorporate.
3 – Add turkey and bone broth. Taste and season with salt and pepper. Stir all ingredients and place on medium-low heat and simmer uncovered for 20-25 minutes.
4 – Taste and adjust seasonings and enjoy!

Ingredients for bone broth

• 1 large onion, coarsely chopped.
• 6 cloves garlic, smashed.
• 1 cup fresh parsley.
• 1 lemon peel.
• 2 bay leaves.
• 7 quarts filtered water.

Directions for bone broth

1 – Place turkey carcass and giblets in large stock pot. Add all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8-10 hours.
2 – Discard the solids and strain broth through a fine-mesh strainer into a large container.

Notes:You can substitute any of the veggies based on what you have on hand.

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