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Turkey and Kale Stoup

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  • 2 Tbsp butter
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup onions, chopped
  • 1 tsp dried tarragon
  • salt and pepper to taste
  • 1-1/2 cups cooked chicken or turkey, chopped or shredded (mix of white and dark meat)
  • 1 carton, 1L chicken stock
  • 3/4 cup water
  • 2 handfuls dry egg noodles
  • 3/4 cup kale, chopped


  • In a large pot, melt butter over med-high heat. Sauté carrots, celery, onions and seasonings for 5-8 minutes. Add, turkey, stock, water, egg noodles and kale. Bring to boil, turn down and simmer for 10 minutes. It should be thick. If you like it thinner, just add more stock or water. Check seasoning and add more if needed. Enjoy!