Description
This turkey rice soup recipe is made from leftover Thanksgiving turkey, lacinato kale, and wild rice. Light and brothy and brimming with flavor. Leftover Thanksgiving turkey makes this especially quick and easy to make!
Ingredients
- 2 tablespoons olive oil
- one onion, diced
- 4–6 garlic cloves, rough chopped
- 1 1/2 cup carrots, diced
- 1 1/2 cups celery, diced
- 2 tablespoons fresh herbs – rosemary, sage, thyme or a combo.
- 1 cup long-grain rice, uncooked (I used a wild rice blend) long grain white rice, brown rice, all work too.
- 2 cups cooked turkey breast, diced
- 6 cups turkey stock, chicken stock or chicken broth
- 1 teaspoon salt, more as needed
- 1/2 teaspoon fresh black pepper
- 1–2 cups lacinato kale, chopped
- 1/2 –1 teaspoon apple cider vinegar (or sub lemon juice)
- pinch cayenne
- Garnish: olive oil, fresh flat-leaf parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and garlic and saute until fragrant and softened.
- Lower heat to medium, add carrots, celery, and herbs, and saute for 3-4 minutes. Add rice, saute for 1 minute. 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, 15-ish minutes- check at 10 mins! Depending on the type of rice you are suing, cooking times may vary.
- 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. If your soup lacks depth, a tiny splash of soy sauce or gluten-free liquid aminos can help.
- Serve with a drizzle of olive oil , red pepper flakes, and fresh Italian parsley.
Notes
Storage: Soup will keep up to 4 days in the refrigerator in an airtight container, or freeze in the freezer for up to 3 months.
Easy Turkey Stock: Place the carcass of the turkey in a large stock pot along with the neck and giblets (if available) and any extra bones. Nestle in 2-3 chopped carrots, 2-3 chopped celery ribs, one fat onion ( rough chopped), 6-8 garlic cloves, and a handful of any extra herbs (sage, rosemary, thyme, parsley). An apple is nice here too. Bring to a boil, uncovered, reduce to a simmer, and simmer gently for 2-4 hours, adding more water as needed to keep the bird covered. Skim any foam or scum off the top. Strain and season with salt and pepper if you like. Freeze extras for up to 6 months.
Nutrition
- Serving Size: 1 cup
- Calories: 254
- Sugar: 5.3 g
- Sodium: 631.9 mg
- Fat: 6.6 g
- Saturated Fat: 1.3 g
- Carbohydrates: 30.7 g
- Fiber: 1.9 g
- Protein: 17.2 g
- Cholesterol: 29.8 mg