Turkey {or Chicken} and Brown Rice Soup

For 6 servings, Turkey {or Chicken} and Brown Rice Soup keeps the list centered on olive oil, chopped onion or shallot and diced carrots. Set aside about a straightforward cook.

• Yield 6 servings

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion or shallot
• 1 cup diced carrots (about 2-3 large carrots)
• 1/2 - 3/4 cup diced celery (about 3 stalks)
• 6 cups chicken broth (I use low-sodium)
• 1 (28-ounce) can crushed tomatoes
• 1/2 - 3/4 cup long grain, jasmine or basmati brown rice
• 2 teaspoons herbs de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-5 cups chopped kale
• 3 cups cooked turkey or chicken (chopped )
• Freshly grated Parmesan cheese (for serving)

Instructions

1. For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.
2. When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it's magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
3. For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.
4. Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

Loosen a leftover bowl with a splash of water when you reheat it.