I have been meaning to put this soup recipe up since before Christmas. YIKES! I even talked about sharing this delicious Turkey Rice Soup recipe in my Sugar Cookie Cupcake recipe post.
And even though I have made this soup at least half a dozen times (yes, it’s that good) – I still didn’t share it here. I definitely know it’s because this California “winter” has me so confused. Back home in Michigan – winter was ALL about warm soups like my Sweet Creamy Carrot Soup and savory stews like Beef Stew with Pomengranate Juice.
But this warm even hot weather has me instead thinking of ice cream and popsicles. The blue skies have tricked my mind into thinking of summer and completely forgetting about the white fluffy stuff.
Here we are at the playground. See what I mean?
Thankfully, most of my family is in Michigan and they quickly bring me back to the reality of icy road conditions, school closings, and mountains of snow. 😉 So, for all of you who are buried deep under snow and need to escape chilly windy nights, here is a soup that will warm you right up.
If you are not in a cold weather area this soup is still worth making. The first time I made this soup was for a Christmas party get together. As always, I needed to bring something fresh and different. Since the soup literally finished cooking minutes before we headed out the door, I didn’t have time to taste test it before hand. I was a little nervous about it having enough flavor but I knew with our dairy and gluten allergies I had to bring it if our family was going to eat.
We walked into a warm house. Dozens of people and crockpots simmering and oozing with delicious smells. As I met a flurry of new faces, my worry faded until right before we ate. The host introduced all of the food options and then asked me in front of everyone what I made.
First off, I have never done well in large groups. I am definitely shy and feel way more comfortable with one on one conversations or typing behind a computer screen. 😉 Plus, for the life of me, I have never been quick on my feet. I’m someone who later (like a day later) thinks of what I should have said. To top it all off, I wasn’t really sure what my soup was called. I only whipped it up a hour ago without thinking of a name. Feeling the gaze of dozens of people, I stammered out it’s a turkey rice soup with vegetables. I probably sounded more confused than anything and so I was prepared to have no one try my confused sounding concoction.
Since we had our two small children with me, I went up and grabbed bowls of soup for them first. I was relieved that I brought my soup as I passed by eye appealing soups I knew we wouldn’t be able to enjoy.
During the night, I became busy in conversation and watching my one busy preschooler and toddler explore the new surroundings. I was happy to hear a few people come up and compliment me on the soup. But I wasn’t prepared to go to my crockpot and find it empty. 🙂
My husband said he even got several compliments on the soup…it’s that good.
These soup has made it into one of our staple “winter” or more like chilly time meals. Probably, because it’s super easy to make and it makes a good amount of food. I love when I can have a healthy clean dinner done in 30 minutes and still have left overs for the next day.
Here’s how to make your own Turkey Rice Soup:
Author: Allison Kuslikis
1 pound of ground turkey
1 small onion chopped
1 red bell pepper chopped
3-4 carrots chopped
28 oz can of crushed tomatoes
2 cups of cooked rice
4 cups vegetable broth or 32 ounces
3 cups chopped kale
2 tbsp. parsley
1/2 tbsp. thyme
1 tsp. garlic
salt & pepper to taste (about 1/4 - 1/2 tsp each)
Start by preparing your rice. Cook 1 cup of rice to two cups water. Follow directions according to your rice instructions.
Begin chopping your vegetables: onion, carrot, pepper and kale then set aside. I left my kale separate from the other three vegetables.
In a large pot, brown turkey meat with a bit of water (about 2 tbsp) and add in onion, carrots and pepper. Cook until meat is no longer pink.
Turn down your turkey mixture to a low flame and add in your spices, crushed tomatoes, kale, and vegetable broth.
Once rice is done cooking, scoop 2 cups of rice into the soup and mix well. Add salt and pepper to taste.
Calories per serving: 229.13 kcal
Fat per serving: 5.87 g
Saturated fat per serving: 1.45 g
Carbs per serving: 28.81 g
Protein per serving: 17.71 g
Fiber per serving: 4.87 g
Sugar per serving: 8.33 g
Cholesterol per serving: 44.71 mg
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.