Turkey and Brown Rice Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
½
cup
chopped onion or shallot
-
1
cup
diced carrots
-
½ – ¾
cup
diced celery
-
6
cups
chicken broth
-
1
can (28-ounce)
crushed tomatoes
-
½ – ¾
cup
brown rice
-
2
teaspoons
herbs de Provence
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The greens and protein
-
4-5
cups
chopped kale
-
3
cups
cooked turkey or chicken, chopped
For serving
-
to taste
freshly grated Parmesan cheese
Instructions
- 1. Heat olive oil in the Instant Pot using the sauté function and add onions, carrots, and celery, cooking until softened.
- 2. Add chicken broth, crushed tomatoes, rice, herbs de Provence, salt, and pepper, then secure the lid.
- 3. Set to manual for 20 minutes and cook.
- 4. Once done, quick release the pressure and stir in kale and turkey, heating through.
- 5. Season to taste and serve with Parmesan cheese.
- 6. For stovetop, follow similar steps but simmer for 40-45 minutes until rice is tender before adding kale and turkey.
Nutrition Facts (estimated)
Servings
6
Calories
352
Total fat
8g
Total carbohydrates
45g
Total protein
25g
Sodium
1248mg
Cholesterol
53mg
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