I made this soup for the first time last year and I was obsessed. So much so that I could hardly wait for the weather to turn so I could make and post about it this season. It’s everything I want in a soup – light yet filling, full of both meat and vegetables, and so flavorful thanks to my favorite Herbs de Provence. If you haven’t tried this genius dried herb blend, I promise it’s worth every penny. I keep it stocked at all times because it’s the perfect addition to chicken, fish, potatoes, vegetables, soups and more.
Similarly, I’m equally obsessed with my classic Le Creuset dutch oven, and it’s the perfect pot for this meal. It heats quickly and evenly so it can be used to sauté in the early stages and simmer to finish the soup off. We got ours as a wedding gift, so whether you’re registering for gifts or have the money to spend, it’s definitely worth the long-term investment. Plus, it’s pretty enough to move from stove to table!
If you test out this recipe be sure to share it on Instagram and tag me – I’d love to see!
Turkey Kale Brown Rice Soup
Adapted from Williams Sonoma
- 3 tablespoons extra virgin olive oil
- 1 shallot, chopped
- 3 medium carrots, peeled and chopped
- 1 red bell pepper, chopped
- 8 ounces ground white turkey meat
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon Herbes de Provence
- 5 cups low-sodium chicken broth
- 1 can petite diced tomatoes, drained
- 1 cup cooked brown rice
- 1 bunch of kale, coarsely chopped
- Parmesan cheese
In a large pot over medium-high heat, warm the olive oil. Add the shallots, carrots and bell pepper and sauté, until beginning to brown and soften slightly, approximately 8-10 minutes. Add the turkey and stir until the meat turns white, about 5-7 minutes.
Add the salt, pepper, herbes de provence, broth, tomatoes, and rice and bring to a boil. Stir in the kale. Reduce to medium-low heat and simmer for about 15 minutes. Taste and season as needed.
Serve with chopped parsley and grated Parmesan cheese, if desired.
Refine Cooking Tips
- During stove top cooking, always heat your pan or pot first, then add oil, then add the remaining ingredients once the oil is glistening.
- I recommend always removing kale ribs since they are much tougher and will take longer to cook than the leaves. Before chopping, I fold each leaf in half lengthwise and slice the thick rib off.