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RECIPE
15 INGREDIENTS12 STEPS55min

Turkey and Kale Soup with Brown Rice

4.0
2 Ratings
If you’re after lighter fare that won’t leave you hungry, this soup will satisfy your soul. It’s loaded with lean turkey, antioxidant-packed kale and hearty brown rice. The unique flavor comes from a French herb mix called herbs de Provence that is herbaceous and floral.
Turkey and Kale Soup with Brown Rice Recipe | SideChef
If you’re after lighter fare that won’t leave you hungry, this soup will satisfy your soul. It’s loaded with lean turkey, antioxidant-packed kale and hearty brown rice. The unique flavor comes from a French herb mix called herbs de Provence that is herbaceous and floral.
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
55min
Total Time
$9.71
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2/3 cup
2
Shallots
2 pckg
Chicken Base
1/2 Tbsp
Herbes de Provence
15 oz
Canned Tomatoes , diced
2 1/2 cups
2
Baguettes
1 Tbsp
1/2 Tbsp
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Nutrition Per Serving

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CALORIES
2947
FAT
104.1 g
PROTEIN
156.2 g
CARBS
380.8 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Add Brown Rice (2/3 cup) to small saucepan with one cup of cold water. Stir, bring to a boil over high heat, cover and lower heat to a simmer. Cook for 28 minutes or until rice is tender. Remove from heat, fluff rice, and keep covered until plating.
Step 3
Meanwhile, finely chop the Shallots (2) . Place in a medium bowl. Peel and cut Carrots (2) into half inch dice, and add to bowl.
Step 4
Cut Red Bell Pepper (1) in half and discard stem, seeds, and pith. Slice into thin slices lengthwise and then across to make small diced pieces. Chop Fresh Parsley (1/3 cup) , leaves only, and set aside. Discard stems.
Step 5
In a second small bowl, mix two cups of warm water with Chicken Base (2 pckg) to make broth and hold.
Step 6
Heat Olive Oil (1 Tbsp) in a medium saucepan over medium high heat. Add the shallots, carrot, and red bell pepper. Saute, stirring often, until vegetables begin to brown and soften, about six minutes.
Step 7
Add the Ground Turkey (8 oz) and Herbes de Provence (1/2 Tbsp) . Stir until meat turns white and begins to color slightly, about five minutes.
Step 8
Add the broth and Canned Tomatoes (15 oz) . Bring to a boil over high heat. Stir in the Kale (2 1/2 cups) and reduce heat to medium low. Simmer for ten minutes until vegetables are very tender.
Step 9
Stir in the fresh parsley and cooked rice. Season with Salt (1/2 Tbsp) and Ground Black Pepper (1/4 tsp) . Cover until ready to plate.
Step 10
Using your hands, moisten the outside of baguettes with a little bit of water. Place in oven directly on wire rack and bake for three minutes. Remove from oven.
Step 11
Distribute the soup evenly between two bowls. Serve soup topped with Parmesan Cheese (2 Tbsp) and Baguettes (2) on the side.
Step 12
Serve and enjoy!
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Nutrition Per Serving
Calories
2947
% Daily Value*
Fat
104.1 g
133%
Saturated Fat
4.5 g
22%
Trans Fat
0.1 g
--
Cholesterol
82.1 mg
27%
Carbohydrates
380.8 g
138%
Fiber
19.6 g
70%
Sugars
84.0 g
--
Protein
156.2 g
312%
Sodium
46642.9 mg
2028%
Vitamin D
0.5 µg
2%
Calcium
380.0 mg
29%
Iron
19.8 mg
110%
Potassium
1821.4 mg
39%
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