Turkey Noodle Soup

Ingredients

1 medium onion, chopped

2 carrots, chopped

2 ribs celery, thinly sliced

2 cloves garlic, minced

4 cups low-sodium chicken broth or homemade turkey broth

4 sprigs fresh thyme

1 bunch kale, thick stems removed and leaves thinly sliced

2 cups whole-wheat elbow macaroni

2 cups (10 ounces) cubed or shredded cooked turkey breast

1/4 teaspoon freshly ground black pepper

Method

Heat a large saucepan over medium-high heat until hot. Add onion, carrots, celery and garlic and cook 6 to 7 minutes or until vegetables are tender and beginning to brown, stirring occasionally. Stir in broth, 4 cups water and thyme and bring to a boil. Add kale and macaroni and return to a boil. Cook about 5 minutes or until macaroni is al dente. Stir in turkey and pepper and cook 2 to 3 minutes longer or until turkey is heated through. Remove thyme sprigs before serving. Serves 6 to 8.