Leftover turkey soup with kale and bacon

10/14/2015


Are you sick of turkey yet? I'm not! While we didn't host any thanksgiving events this year, we were lucky enough to walk away with a whole smoked turkey. If you've never tried smoked turkey (or smoked chicken), you are totally missing out. Smoked meats are easy to use because they are already cooked - so all you have to do is add it to your favourite recipe.




While my first choice of a turkey recipe was thai coconut turkey soup, my husband wanted something classic. And since marriage is all about compromise - I gave in and made a 'classic' turkey soup recipe. To give it a little twist I added some chopped kale, which added a nice texture and pop of colour. This soup made lots, plenty for lunches tomorrow, which is great because I detest coming up with creative lunch ideas. I don't know why, but I always have this fear that my kids teachers are totally judging me on my lunch creativeness. If I send them with grapes one day, I'll purposely make sure to pack a different fruit the next day. I'm sure they are much too busy to worry about my lunch choices - it's just in my head.

And on to the recipe!

Leftover Turkey Soup with Kale & Bacon
- 6-8 cups of homemade turkey broth
- 1-2 cups of chopped carrots
- 1 can of rinsed white beans
- one bunch of kale, chopped
- 2 cups of cooked turkey, cut into bite-sized pieces
- 2-3 cups of uncooked egg noodles
- crispy bacon bits - for garnish
- chopped green onions - for garnish

Combine turkey broth, carrots, beans, and kale in a large soup pot. Bring to a simmer and cook for half an hour or so, until the carrots are tender. Add the turkey and egg noodles, and continue to cook for about 5 minutes or until the noodles are at your desired firmness. Ladle into soup bowls and top with crispy bacon and green onions. Give a good sprinkle of salt and pepper, and enjoy!

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