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Turkey {or Chicken} and Brown Rice Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 1 1 tablespoon olive oil
  • ½ ½ cup chopped onion or shallot
  • 1 1 cup diced carrots (about 2-3 large carrots)
  • ½ - ¾ ½ - ¾ cup diced celery (about 3 stalks)
  • 6 6 cups chicken broth I use low-sodium
  • 1 (28-ounce) 1 (28-ounce) can crushed tomatoes
  • ½ - ¾ ½ - ¾ cup long grain, jasmine or basmati brown rice
  • 2 2 teaspoons herbs de provence (see note)
  • ½ ½ teaspoon salt
  • ¼ ¼ teaspoon black pepper
  • 4-5 4-5 cups chopped kale
  • 3 3 cups cooked turkey or chicken chopped
  • freshly grated Parmesan cheese for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • This Soup is Pretty Adaptable: you can use already cooked brown rice, if you have it. Decrease the broth to 4 cups and add the rice at the end with the kale and turkey to heat through (I find the flavor is better if using uncooked rice as it absorbs all the flavors while simmering). You can also use ground turkey in place of the cooked turkey or chicken. Brown it in the first step with the onions and vegetables; drain any grease, and then proceed with the recipe (or you can brown it before starting the soup and reserve it until the end to stir in with the kale and turkey). 
  • Spices: Herbs de Provence is a fragrant mixture of herbs usually made up of oregano, thyme, basil, marjoram, lavender, savory, sage, and rosemary (sometimes bay leaves, too). If you don't have it - and you don't have all of the above spices on hand - I would simplify and use an Italian seasoning blend or just a mix of oregano, basil, thyme and a pinch of sage if you have it. The flavor will be a bit different, but still delicious. 

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% 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.