Turkey Rice Soup Recipe

Ingredients

Soup Base

• 2 tablespoons olive oil
• 1 onion, diced
• 4 garlic cloves, rough chopped
• 1.5 cups carrots, diced
• 1.5 cups celery, diced
• 2 tablespoons fresh herbs (rosemary, sage, thyme or a combo)

Main Ingredients

• 1 cup long-grain rice, uncooked (wild rice blend, white rice, or brown rice)
• 2 cups cooked turkey breast, diced
• 6 cups turkey stock, chicken stock, or chicken broth
• 1 teaspoon salt
• 0.5 teaspoon fresh black pepper

Finishing Touches

• 1 cup lacinato kale, chopped
• 0.5 teaspoon apple cider vinegar (or lemon juice)
• pinch of cayenne
• olive oil, for garnish
• fresh flat-leaf parsley, for garnish

Instructions

Make the Soup

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and garlic and sauté until fragrant and softened.
2. Lower heat to medium, add carrots, celery, and herbs, and sauté for 3-4 minutes. Add rice and sauté for 1 minute.
3. 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, about 15 minutes (check at 10 minutes). Cooking times may vary depending on the type of rice.
4. 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.
5. Serve with a drizzle of olive oil, red pepper flakes, and fresh Italian parsley.

Notes

• If your soup lacks depth, a tiny splash of soy sauce or gluten-free liquid aminos can help.
• Wild rice blend adds great texture, but any long-grain rice works well.
• This soup is perfect for using up leftover Thanksgiving turkey.