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partial picture of turkey kale soup in a blue pot
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5 from 5 votes

Herby Turkey Kale Soup

Low carb turkey soup with kale “noodles” and a punch of oregano
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Soup
Cuisine: American
Keyword: carrots, Kale, Noodle Soup, Turkey
Servings: 6 servings
Calories: 198kcal
Author: Jen Wooster

Equipment

Ingredients

  • 2 tablespoon coconut oil
  • 1 lg onion, diced
  • 4 stalks celery, diced
  • 4-5 med carrots, diced or cut into rounds
  • 2 cloves garlic, minced
  • 1 lb ground turkey
  • 8 c chicken stock
  • 1 c tomato, diced
  • 4 c kale, roughly chopped or cut into ribbons for "noodles"
  • ¾ oz pkg fresh oregano, chopped

Instructions

  • Heat coconut oil in a stockpot over medium heat
  • Add onions, celery and carrots. Cook until softened, 8-10 minutes.
  • Add garlic and turkey, 5-7 minutes or until turkey is browned.  Use a fork to break into pieces.
  • Add broth and tomatoes, bring to a boil.
  • Add kale and oregano, cook 10 minutes. Season with salt and pepper, to taste.

Notes

  1. AIP Compliant
  2. Both fresh and canned tomatoes work equally well
  3. If you can't find fresh oregano, substitute parsley

Nutrition

Calories: 198kcal | Carbs: 14g | Protein: 22g | Fat: 7g | Fiber: 3g