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SideChef
Recipes
American
Turkey and Kale Soup with Brown Rice

15 INGREDIENTS • 12 STEPS • 55MINS

Turkey and Kale Soup with Brown Rice

Recipe
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.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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.
55MINS
Total Time
$9.71
Cost Per Serving
Ingredients
Servings
2
us / metric
Brown Rice
2/3 cup
Brown Rice
Shallot
2
Shallots
Carrot
2
Carrots
Red Bell Pepper
1
Red Bell Pepper
Fresh Parsley
1/3 cup
Fresh Parsley
Chicken Base
2 pckg
Chicken Base
Ground Turkey
8 oz
Ground Turkey
Herbes de Provence
2 tsp
Herbes de Provence
Canned Tomatoes
2 cups
Canned Tomatoes, diced
Kale
6 3/4 cups
Kale
Parmesan Cheese
2 Tbsp
Parmesan Cheese
Baguette
2
Baguettes
Olive Oil
1 Tbsp
Olive Oil
Salt
2 tsp
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
2062
Fat
25.3 g
Protein
62.7 g
Carbs
358.0 g
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Turkey and Kale Soup with Brown Rice
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Chef'd
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Cooking InstructionsHide images
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 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 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 (2 tsp). Stir until meat turns white and begins to color slightly, about five minutes.
step 7 Add the Ground Turkey (8 oz) and Herbes de Provence (2 tsp). Stir until meat turns white and begins to color slightly, about five minutes.
step 8
Add the broth and Canned Tomatoes (2 cups). Bring to a boil over high heat. Stir in the Kale (6 3/4 cups) and reduce heat to medium low. Simmer for ten minutes until vegetables are very tender.
step 8 Add the broth and Canned Tomatoes (2 cups). Bring to a boil over high heat. Stir in the Kale (6 3/4 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 (2 tsp) and Ground Black Pepper (as needed). Cover until ready to plate.
step 9 Stir in the fresh parsley and cooked rice. Season with Salt (2 tsp) and Ground Black Pepper (as needed). 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 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!
step 12 Serve and enjoy!
Tags
American
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Rice
Vegetables
Soups & Stews
Winter
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