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Feel Better Soup

Prep time 25 min
Cook time 5 hr
Total time 5 hr 25 min

Prep time 25 min
Cook time 5 hr
Total time 5 hr 25 min


A bowl of soup makes everything better.

Well, maybe not everything, but it sure is comforting.

Like being tucked into Mommy and Daddy’s bed, wrapped up in miles of cozy comforter. Your throat still hurts and your fever burns on, but comfort softens the pain. 

And while any soup could potentially do the trick, this Feel Good Soup takes comfort-and-nourishment-in-a-bowl to a whole new level. 

There’s bone broth that’s rich in soothing, immune system supporting minerals. There’s fresh kale with magical healing properties. There’s tender meat for usable protein. There’s quinoa with wholesome complex carbs. And it’s finished off with fresh lemon juice for a shot of vitamin C. 

Comfort in a bowl. 

Serves 16

2 tablespoons olive oil

3 pounds bone-in breast, turkey or chicken, skin removed

1 tablespoon garlic, chopped

1 yellow onion, chopped

3 celery stalks, chopped

2 parsnips, chopped

3 carrots, chopped

1 tablespoon fresh thyme

1 teaspoon sea salt

½ teaspoon black pepper

8 cups bone broth

1 cup uncooked quinoa

3 cups lacinato kale, chopped

2 Lemons, juiced

¼ cup fresh parsley, chopped


Place 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add turkey breast; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker.


Add the remaining olive oil to the skillet and return to high heat. Add the garlic, onion, celery, parsnips, carrots, thyme, salt, and pepper. Cook, stirring occasionally until golden, about 8 minutes.


Transfer the cooked veggies to the slow cooker and stir in the broth. Cover and cook on low for 4 hours.


Transfer the turkey breast from the slow cooker to a plate, remove the meat from the bones and shred. Return the meat to the slow cooker and stir in the quinoa and kale. Cover and cook on low for an hour, until the quinoa is tender.


Generously season with salt and pepper to taste. Stir in lemon juice and garnish with fresh parsley. Enjoy!

Quick Tip

It’s possible to use turkey legs, for tender dark meat, just be careful when removing the bones to ensure that all pieces have been removed. The breast bone is less of a hassle. ​


Calories: 305
Fat: 6g
Carbohydrates: 18g
Sodium: 1252mg
Fiber: 4g
Protein: 47g
Sugar: 3g

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