Turkey-Noodle Soup With Carrots And Red Kale

• 2 tablespoons olive oil
• 2 large carrots peeled and diced
• 2 celery ribs thinly sliced
• 1 onion very small, or 1/2 medium onion, chopped
• sea salt
• freshly ground black pepper
• 3 cups turkey breast diced, cooked
• 6 cups chicken broth
• 1 teaspoon dried oregano
• 3 ounces egg noodles no-yolk, medium or wide
• 3 cups kale packed chopped red

1. Heat a large stockpot over medium heat and add the olive oil. Add the carrots, celery, and onion, and season with salt and pepper.
2. Cover the pot (lower the heat, if needed) and cook until the vegetables are crisp-tender, about 10 minutes.
3. Add the turkey breast, broth, and oregano. Re-season with salt and pepper, as needed.
4. Increase the heat to high and bring to a boil. At the boiling point, add the noodles and kale. Reduce the heat to medium-high and simmer until the noodles and kale are tender, about 8 minutes.
5. Divide among 4-5 bowls and serve.

olive oil, carrots, celery, onion, salt, freshly ground black pepper, turkey breast, chicken broth, oregano, egg noodles, red

Taken from www.yummly.com/recipe/Turkey-Noodle-Soup-with-Carrots-and-Red-Kale-1674903 (may not work)