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Leftover Turkey, Sweet Potato and Kale Soup

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: Chicken Soup, kale, whole30
Servings: 4 servings

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

Instructions

  • 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.
  • 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).
  • 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.
  • 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.