Turkey and Rice Soup
Made with ground turkey, fresh veggies, garlic & herbs, and tender rice in a warm broth.
Ingredients
- 3 tablespoon butter divided
- 1 lb ground turkey
- ½ large white or yellow onion diced
- 1 cup sliced carrots
- ½ cup sliced celery
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme
- 6 cups chicken broth
- ½ cup white rice
- 1-2 handfuls kale destemmed & chopped
- Pinch ground nutmeg
- Salt & pepper to taste
Instructions
- Dice onion, slice carrots and celery, and mince garlic.
- Melt 1 tablespoon butter in a soup pot. Season and cook turkey until browned and crumbled. Transfer to a paper towel–lined plate.
- Melt remaining butter in the pot. Add carrots, onion, and celery; cook 4 minutes, stirring often. Add garlic and thyme; cook 1 minute.
- Add broth and rice. Bring to a simmer and cook 15 minutes, stirring occasionally.
- Add cooked turkey and kale. Cook 5 minutes more, stirring often, until kale softens.
- Add a pinch of nutmeg and adjust seasoning with salt & pepper. Serve warm.
Notes
- Remove turkey from pot after it browns. This helps keep it tender.
- Stir rice occasionally so it doesn't stick to the bottom of the pot.
- Add more broth if soup begins to become too thick while simmering.
- Store in an airtight container in the fridge for up to 3 days.
- Rice may soak up some of the broth as it sits in the fridge. Add more broth when reheating.
- Nutrition values are an estimate only.
Nutrition
Calories: 310kcalCarbohydrates: 28gProtein: 21gFat: 13gFiber: 3g
Tried this recipe?Let me know how it was!