Lemon Turkey Kale Soup

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 servings


  • 4 cups cubed turkey breast
  • 6 cups low sodium chicken broth
  • 2 cups chopped kale
  • 2 small lemons zested
  • 2 tablespoons lemon juice
  • 1 cup chopped onion
  • 1/4 cup coconut oil
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon garlic powder


  • In crock cooker, add all ingredients, stir to combine and cook on LOW for 6 hours, stirring halfway through, until the turkey is cooked through and vegetables are tender. Serve warm.


SERVING SUGGESTION: A Big Salad tossed with Leanne’s Basic Vinaigrette. In a large bowl, toss together torn lettuce (not Iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.
NUTRITION: 544 Calories; 26g Fat (41.7% calories from fat); 65g Protein; 15g Carbohydrate; 2g Dietary Fiber; 138mg Cholesterol; 920mg Sodium. Exchanges: 0 Grain Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat.
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