Ingredients
Scale
- 4 cups cooked turkey breast, shredded or diced
- 8 cups turkey or chicken bone broth (high protein)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 large carrots, sliced into rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 2 cups kale or spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 1 can of white cannellini beans (for extra protein and fiber)
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 8 to 10 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Pour in the bone broth and add the thyme, rosemary, and bay leaf. If you are using white beans for extra protein, add them now. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes. This allows the flavors of the herbs to infuse deeply into the broth and ensures the vegetables are perfectly tender.
- Stir in the shredded turkey breast and the chopped kale or spinach. Since the turkey is already cooked, you only need to heat it through. Let the soup simmer for another 5 to 7 minutes until the greens are wilted and the turkey is hot. Remove the bay leaf before serving. Taste the soup and season generously with salt and black pepper.
- Ladle the hot soup into deep bowls. Ensure every serving gets a generous portion of turkey and vegetables. Garnish with fresh parsley or a squeeze of lemon juice if you want a bright finish. Serve immediately while hot.
- Cook Time: 60 minutes