Best 2 Turkey Kale And Brown Rice Soup Recipes

Indulge in a culinary journey with our hearty Turkey, Kale, and Brown Rice Soup, a delightful symphony of flavors and textures that will warm your soul on a chilly day. This wholesome soup features tender turkey, earthy kale, and wholesome brown rice, simmered in a flavorful broth enhanced with aromatic herbs and spices. Alongside this comforting main course, discover a collection of equally enticing recipes to tantalize your taste buds. Embark on a culinary adventure with our delectable One-Pot Creamy Tuscan Sausage Pasta, bursting with juicy sausage, sun-dried tomatoes, and spinach in a creamy Parmesan sauce. For a vegetarian delight, try our flavorful Roasted Red Pepper and Tomato Soup, a vibrant blend of roasted red peppers, tomatoes, and a touch of cream. If you're craving a satisfying sandwich, our Grilled Chicken Pesto Panini will hit the spot, featuring juicy chicken, creamy pesto, and melted cheese, all pressed to perfection. And for a sweet treat, indulge in our irresistible Chocolate Avocado Mousse, a rich and decadent mousse that combines the velvety smoothness of avocado with the indulgent flavor of chocolate.

Here are our top 2 tried and tested recipes!

TURKEY, KALE AND BROWN RICE SOUP

Turkey, Kale and Brown Rice Soup image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Steps:

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

TURKEY, KALE AND BROWN RICE SOUP

TURKEY, KALE AND BROWN RICE SOUP image

Categories turkey Vegetable

Yield 4-6 bowls

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Steps:

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

Tips:

For richer flavor, use homemade turkey stock instead of store-bought. You can make turkey stock by simmering turkey bones, vegetables, and herbs in water for several hours.
To save time, use pre-cooked turkey. You can find pre-cooked turkey in the deli section of most grocery stores.
If you don't have kale, you can use another type of leafy green, such as spinach or collard greens.
To make the soup creamier, add a dollop of sour cream or yogurt before serving.
To add a bit of spice, add a pinch of cayenne pepper or chili powder to the soup.

Conclusion:

Turkey kale and brown rice soup is a delicious, healthy, and easy-to-make soup that's perfect for a cold winter day. It's packed with protein, fiber, and vitamins, and it's low in calories and fat. This soup can be enjoyed on its own or served with a side of crusty bread or a salad. Additionally, the soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it a great meal prep option.