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–+ 8 ounce servings
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Turkey Kale Soup

Turkey, kale, brown rice, tomato, bell pepper, carrot, celery, onion and garlic in a rich herb broth
Course Soups
Servings 12 8 ounce servings
Calories 140kcal

Ingredients

  • 2 Tbsp olive oil
  • 1 small red onion trimmed and diced
  • 2 celery ribs trimmed and diced
  • 2 carrots trimmed and diced
  • 1 red pepper seeded and diced
  • 1 garlic clove peeled and minced
  • 8 cups low sodium chicken broth
  • 1 1/2 cups canned diced tomatoes with juice
  • 1 1/2 tsp kosher salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp Italian seasoning
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1 1/2 cups fresh kale stems removed, chopped 1"
  • 1/2 lb roasted turkey breast diced 1/2"
  • 1 1/2 cups brown rice cooked to package directions
  • 2 ounces Parmesan cheese shredded

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.

Nutrition

Calories: 140kcal | Carbohydrates: 13g | Protein: 10g | Fat: 6g | Saturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 420mg | Fiber: 2g | Sugar: 2g