Turkey Kale Soup
Turkey, kale, brown rice, tomato, bell pepper, carrot, celery, onion and garlic in a rich herb broth
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Turkey Kale Soup
Turkey, kale, brown rice, tomato, bell pepper, carrot, celery, onion and garlic in a rich herb broth
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| Servings |
| 128 ounce servings |
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Ingredients
- 2Tbsp olive oil
- 1small red oniontrimmed and diced
- 2 celery ribstrimmed and diced
- 2 carrotstrimmed and diced
- 1 red pepperseeded and diced
- 1 garlic clovepeeled and minced
- 8cups low sodium chicken broth
- 1 1/2cups canned diced tomatoes with juice
- 1 1/2tsp kosher salt
- 1/2tsp poultry seasoning
- 1/2tsp Italian seasoning
- 1/2tsp ground black pepper
- 1/4tsp dried thyme
- 1 bay leaf
- 1 1/2cups fresh kalestems removed, chopped 1″
- 1/2lb roasted turkey breastdiced 1/2″
- 1 1/2cups brown ricecooked to package directions
- 2ounces Parmesan cheeseshredded
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, carrot, red pepper and garlic. Saute until onion is translucent, 3-5 minutes.
- Add broth, tomato, salt, poultry seasoning, Italian seasoning, black pepper, thyme and bay leaf. Bring to a boil. Reduce heat. Cover. Simmer 20-25 minutes.
- Add kale and cooked turkey. Return to a simmer. Simmer until kale is wilted and turkey is heated through, 5-6 minutes. Discard bay leaf.
- Stir in rice and cheese. Heat through. Serve hot.