Turkey {or Chicken} and Brown Rice Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup (113 g) chopped onion or shallot
- 1 cup (170 to 227 g) diced carrots (about 2-3 large carrots)
- ½ - ¾ cup (113 g) diced celery (about 3 stalks)
- 6 cups chicken broth, I use low-sodium
- 1 (28-ounce) can crushed tomatoes
- ½ - ¾ cup (99 to 156 g) long grain, jasmine or basmati brown rice
- 2 teaspoons herbs de Provence (see note)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4-5 cups (85 to 113 g) chopped kale
- 3 cups (340 g) cooked turkey or chicken, chopped
- Freshly grated Parmesan cheese, for serving
Instructions
- For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.
- When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it's magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
- For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.
- Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
Notes
This Soup is Pretty Adaptable: you can use already cooked brown rice, if you have it. Decrease the broth to 4 cups and add the rice at the end with the kale and turkey to heat through (I find the flavor is better if using uncooked rice as it absorbs all the flavors while simmering). You can also use ground turkey in place of the cooked turkey or chicken. Brown it in the first step with the onions and vegetables; drain any grease, and then proceed with the recipe (or you can brown it before starting the soup and reserve it until the end to stir in with the kale and turkey).
Spices: Herbs de Provence is a fragrant mixture of herbs usually made up of oregano, thyme, basil, marjoram, lavender, savory, sage, and rosemary (sometimes bay leaves, too). If you don't have it - and you don't have all of the above spices on hand - I would simplify and use an Italian seasoning blend or just a mix of oregano, basil, thyme and a pinch of sage if you have it. The flavor will be a bit different, but still delicious.