RICE AND TURKEY RECIPE RECIPES

Name: Turkey, Kale and Brown Rice Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 5 to 6 large shallots, chopped; 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups); 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups); 8 ounces ground white turkey meat, broken into small chunks; 1 tablespoon herbes de Provence; 4 cups low-sodium chicken broth, plus more as needed; One 15-ounce can diced tomatoes in juice, drained; 1 cup cooked brown rice; 1 small bunch kale, coarsely chopped (about 4 packed cups); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup freshly grated Parmesan, optional

TURKEY, KALE AND BROWN RICE SOUP RECIPE | GIADA DE ...

Turkey, Kale and Brown Rice Soup Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Steps:

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

Nutrition Facts : Calories 341 calorie, FatContent 11.5 grams, SaturatedFatContent 2.5 grams, CholesterolContent 27 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 37 grams, FiberContent 5 grams, ProteinContent 27 grams, SugarContent 7 grams

LEMONY TURKEY RICE SOUP RECIPE: HOW TO MAKE IT

Lemony Turkey Rice Soup Recipe: How to Make It image

While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. —Margarita Cuellar, East Chicago, Indiana

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 8

Ingredients

2 cups diced cooked turkey
2 cups cooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
6 cups chicken broth, divided
2 tablespoons cornstarch
1/4 to 1/3 cup lemon juice
1/4 to 1/2 cup minced fresh cilantro

Steps:

In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.

Nutrition Facts : Calories 166 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 1047mg sodium, CarbohydrateContent 17g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 13g protein.

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