Turkey {or Chicken} and Brown Rice Soup
User Reviews
4.7
Turkey {or Chicken} and Brown Rice Soup
Description
The Turkey or Chicken and Brown Rice Soup starts with sautéed onions, carrots, and celery to build a flavorful base. Brown rice cooks directly in the seasoned chicken broth and crushed tomatoes, absorbing rich flavors enhanced by herbs de Provence. Once pressure-cooked or simmered on the stove, chopped cooked turkey or chicken is added along with kale, which gently wilts in the hot soup, imparting a tender bite and freshness. The Parmesan garnish, if desired, adds a subtle salty finish.
This soup offers a balanced texture with tender poultry, soft rice, and hearty vegetables. The herbs provide an aromatic complexity without overpowering. It can be served as a nourishing lunch or dinner, especially when a comforting, mildly spiced meal is desired. The versatility to use either turkey or chicken, as well as cooking rice ahead of time or within the soup, makes it convenient for different kitchen preferences.
The recipe notes suggest that when using pre-cooked rice, broth quantity should be reduced and rice added at the end to maintain flavor. Ground turkey can be browned with the vegetables for an alternate preparation. The recommended herbs de Provence mix varies but can be substituted with Italian seasoning or a combination of commonly found herbs if unavailable, maintaining the essence of the dish.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion or shallot, chopped
- 1 cup carrot diced, about 2-3 large carrots
- ½ - ¾ cup celery diced, about 3 stalks
- 6 cups chicken broth I use low-sodium
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- ½ - ¾ cup long grain brown rice or jasmine or basmati brown rice
- 2 teaspoons herbs de Provence see note
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4-5 cups kale chopped
- 3 cups turkey chopped, cooked; or chicken, cooked
- Parmesan Cheese for serving, freshly grated
Instructions
- For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.
- When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it's magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
- For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.
- Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
Notes
- Cooked brown rice can be used by reducing broth to 4 cups and adding the rice with kale and meat at the end for heating.
- Ground turkey may be browned with vegetables at the start, with grease drained before proceeding or reserved and added later.
- Herbs de Provence consists of a blend including oregano, thyme, basil, marjoram, lavender, savory, sage, and rosemary; Italian seasoning or similar herb mixes can substitute effectively if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 1248mg | 52% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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