Turkey, kale, and rice soup sounds really healthy. Almost too healthy. As if it won’t taste good. How can healthy be something I crave for dinner? This soup is so delicious, you will feel even better eating it because it’s good for you.
I had never really made a homemade soup before. Of course, I had thrown chicken broth in a pot with tortellini before and added some carrots, but that was about the extent of my homemade soups. It was winter time in the North East which means the temps were FREEZING. The best way to warm up is to have a nice bowl of hot soup, preferably homemade.
Finding The Recipe
I was on the hunt for a soup recipe that tasted great, easy to make (always looking for easy recipes!), and hearty. I love soup, but sometimes soup isn’t a great option for dinner since it isn’t known for filling you up. Nonetheless, I found a recipe that looked like it matched my requirements. It sounded super healthy. Most people would probably be excited for a healthy soup, but I was skeptical. Healthy would be a good thing, but would it taste good?
This soup had flavorful ingredients like shallots and herbs de provence so I thought it had a good chance of being tasty. I added this meal to my weekly meal planner and added the ingredients to my weekly shopping list and got excited to make this turkey, kale, rice soup!
Making The Soup
The big day came and I was ready to go. After gathering up all of my ingredients and was ready to get started. I set aside almost a full hour to prepare this soup. Okay, I was ready, yet nervous. New recipes always scare me – what if they aren’t good? What if nobody wants to eat dinner? Then what will we have? Ever have those thoughts??
I plowed ahead and got cooking. I have to say, this soup is really easy to make. Aside from chopping up the shallots, carrots, and red bell pepper, you don’t have much to prep. And as each stage was cooking, you can prep for the next step and/or clean up the previous one. I like cooking in stages for sanity and sanitary purposes.
As the soup was simmering towards the end stage, the house filled up with a mouthwatering aroma. Finally, I broke down and decided I had to try a tiny bit just to make sure what I smelled would actually taste good. And yes, it did! What a relief. This dinner would be a success. Phew!
Once you ladle the soup into individual bowls, top each with parmesan cheese. Freshly grated parmesan cheese really makes this soup remarkable.
In conclusion, my family enjoyed this dinner and were quite surprised that they got full. Nobody even asked what that ‘green stuff’ was (ie kale). I was even more relieved that they liked this soup and weren’t hung up on the fact that it was good for them. Therefore, I call this a successful dinner recipe!
Turkey, Kale, & Brown Rice Soup
- 2 tbsp Olive Oil Extra Virgin is my favorite
- 5 Shallots Chopped into small pieces
- 16 oz Baby Carrots Cut into 1/2" pieces
- 1 Red Bell Pepper Chopped into small pieces
- 16 oz Ground Turkey
- 1 tbsp Herbs de Provence
- 5 cups Chicken Broth I prefer low sodium, no fat chicken broth
- 1 can Diced Tomatoes 14 oz can
- 1 cup Brown Rice Cooked
- 1 bunch Kale Cut into small pieces
- 1 tsp Black Pepper
- 1/4 cup Parmesan Cheese
- Warm the oil over medium high heat.
- Add shallots, carrots, and bell pepper to the pot and saute for approx 8-10 minutes.
- Add the turkey and continue to stir until the meat turns white (approx 5-7 minutes).
- Add herbes de Provence and stir for another minute.
- Add the chicken broth, tomatoes, and rice and bring to a boil.
- Stir in kale and season with a dash or two of salt and the black pepper.
- Reduce the heat to medium-low, cover, and simmer until the vegetables are tender (about 15minutes).
- Ladle the soup into bowls and add parmesan cheese to each.