Turkey Rice Soup Recipe
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8 servings
- 2 tablespoons olive oil
- one onion, diced
- 4-6 garlic cloves, rough chopped
- 1 ½ cup carrots, diced
- 1 ½ cups celery, diced
- 2 tablespoons fresh herbs – rosemary, sage, thyme or a combo.
- 1 cup long-grain rice, uncooked (I used a wild rice blend) long grain white rice, brown rice, all work too.
- 2 cups cooked turkey breast, diced
- 6 cups turkey stock, chicken stock or chicken broth
- 1 teaspoon salt, more as needed
- ½ teaspoon fresh black pepper
- 1-2 cups lacinato kale, chopped
- ½ -1 teaspoon apple cider vinegar (or sub lemon juice)
- pinch cayenne
- Garnish: olive oil, fresh flat-leaf parsley
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Preparation
Step 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and garlic and saute until fragrant and softened.
Step 2
Lower heat to medium, add carrots, celery, and herbs, and saute for 3-4 minutes. Add rice, saute for 1 minute. Add the turkey, stock, salt and pepper and bring to a simmer over high heat. Cover, bring to a boil, lower heat, and gently simmer on medium-low heat until the rice is just tender, 15-ish minutes- check at 10 mins! Depending on the type of rice you are suing, cooking times may vary.
Step 3
Stir in the chopped kale, and simmer 2-3 minutes until wilted. Add the vinegar and adjust the salt and pepper to taste. Add a pinch of cayenne if you like. If your soup lacks depth, a tiny splash of soy sauce or gluten-free liquid aminos can help.
Step 4
Serve with a drizzle of olive oil , red pepper flakes, and fresh Italian parsley.
Step 5
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