CookEat Recipe
Turkey and Kale Rice Soup
Turkey breast and brown rice simmer with onion, then kale is added near the end. Chives and lemon finish this unblended soup.
Method
Steps
Step 1
Measure the brown rice dry and rinse it. Chop the onion; remove tough kale stalks and slice the leaves. Wash the lemon and cut it into serving wedges. Chop the chives. Cut raw boneless turkey breast into 2 cm pieces on a separate board and clean hands and equipment.
Step 2
In a 4 litre saucepan, soften the onion in the olive oil over medium heat for 5 minutes. Add 2000 ml water and the dry rice. Bring to a boil, partially cover and simmer for 25 minutes.
Step 3
Add the turkey and simmer for about 15–20 minutes, then add the kale for the last 5 minutes. Continue until the rice is tender and several thick turkey pieces measure 74°C internally with a clean digital thermometer.
Step 4
Stir in the chives and serve eight small bowls with lemon wedges to squeeze over the soup.
Cooked it? Rate it.
Cooked 1 time