Creamy Lemon and Kale Turkey Soup

"Creamy Lemon and Kale Turkey Soup is one of my favorite fall meals for cool nights. I used @pacificfoods Organic Turkey Bone Broth to make this dairy-free creamy soup. It’s one of my favorites to make with Thanksgiving leftovers. If turkey isn’t your thing, it’s also great with chicken. @thefeedfeed #feedfeed #pacificfoods #contest"
-- @daydreamworkshop
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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 2 - 3

Recipe Card


  • 4 cups Pacific Organic Turkey Bone Broth
  • 3/4 cup sweet onion, chopped
  • 1/3 cup olive oil
  • 2 lemons, zested, plus the juice of one lemon (reserve the other for garnish)
  • 1 small bunch kale, washed, stems removed and chopped into one inch wide ribbons
  • Salt, to taste
  • Turkey, cooked, chopped (optional)


  • Step 1

    To make the creamy lemon broth, place 1 cup of the bone broth in a blender with the onion, and lemon juice. Blend and drizzle in the olive oil and continue to blend until light and creamy.

  • Step 2

    In a large stockpot, add the remaining bone broth and the creamy broth mixture along with the lemon zest, kale, and turkey breast. Simmer for 20-30 minutes over medium low heat, stirring occasionally. Add salt if desired.