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Recipe For Turkey Vegetable Rice Soup

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Healthy Crockpot Recipes With Ground Turkey This Recipe Is A Healthy, Delicious, And Aip Way To
Healthy Crockpot Recipes With Ground Turkey This Recipe Is A Healthy, Delicious, And Aip Way To from bricomacdiet.blogspot.com

Description

This turkey vegetable rice soup recipe is a hearty and healthy meal that is perfect for the colder months. It is a great way to use up leftover turkey or chicken and is packed with nutritious vegetables and whole grains.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked brown rice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 2 cups cooked turkey or chicken, shredded
  • 2 cups chopped kale
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula
  • Soup ladle

Method

  1. Heat the olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  3. Add the carrots and celery and sauté for another 5 minutes, stirring occasionally.
  4. Pour in the chicken broth and add the rice, thyme, rosemary, and black pepper.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes or until the rice is tender.
  6. Add the shredded turkey or chicken, kale, and frozen peas and cook until the kale is wilted and the peas are heated through, about 5 minutes.
  7. Stir in the chopped parsley and season with salt and additional black pepper to taste.
  8. Serve hot with crusty bread or crackers.

Notes

This recipe can be easily customized to suit your taste preferences. You can add other vegetables like sweet potatoes, butternut squash, or green beans. You can also use quinoa or barley instead of brown rice. To make this recipe vegetarian, simply swap the chicken broth for vegetable broth and omit the turkey or chicken.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains approximately:
  • Calories: 239
  • Protein: 19g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Fat: 5g
  • Sugar: 4g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup. Simply let it cool completely, then transfer it to an airtight container or freezer-safe bag and freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then heat it on the stove or in the microwave until hot.

Can I use white rice instead of brown rice?

Yes, you can use white rice instead of brown rice, but keep in mind that white rice cooks faster than brown rice. You may need to adjust the cooking time accordingly.

Can I use fresh kale instead of frozen kale?

Yes, you can use fresh kale instead of frozen kale. Simply remove the tough stems and chop the leaves into bite-sized pieces. Add the kale to the soup during the last 5 minutes of cooking.

Recipe Tips

  • Use leftover turkey or chicken to save time.
  • Chop the vegetables into small, bite-sized pieces for easy eating.
  • Add more or less broth depending on how thick you like your soup.
  • Season the soup with salt and pepper to taste.
  • Garnish with additional fresh parsley or a sprinkle of grated Parmesan cheese.

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