This wholesome Turkey and Brown Rice Soup, packed with vibrant kale and finished with a sprinkle of Parmesan cheese, offers a perfect blend of simplicity, health, and incredible flavor! Whether you have leftover Thanksgiving turkey or prefer to use chicken or ground turkey, this adaptable recipe is a weeknight lifesaver. We’ve included clear Instant Pot and stovetop instructions to suit your cooking preference.
The holiday season often leaves us feeling a little… well, *full*. If you’re anything like me, the Monday morning after a big celebration like Thanksgiving can bring with it a lingering “holiday hangover” – a mix of delightful memories, perhaps a touch of fatigue, and certainly a craving for something nourishing to reset the system. We adore the indulgence, but our bodies often yearn for lighter, yet equally satisfying, meals to kickstart a new week.
That’s where this delightful Turkey and Brown Rice Soup comes in. It’s more than just a recipe; it’s a restorative culinary embrace, designed to bring comfort and vital nutrients without sacrificing taste. If you’re fortunate enough to have a stash of leftover turkey from your holiday feast, this soup becomes an absolute no-brainer. It transforms those delicious remnants into a fresh, exciting meal that feels brand new.
Why This Turkey and Brown Rice Soup Is a Must-Try
Beyond its incredible flavor, this soup boasts several benefits that make it a perfect addition to your meal rotation, especially during busy weeks or after periods of rich eating:
- Healthy & Wholesome: Loaded with lean turkey (or chicken), fiber-rich brown rice, and an abundance of vegetables like carrots, celery, and kale, it’s a nutritional powerhouse. It’s a fantastic way to “eat your colors” – a concept we often joke about in our family to encourage varied eating, and one that truly comes to life in this vibrant soup.
- Easy & Convenient: Whether you’re a fan of the speed and efficiency of the Instant Pot or prefer the classic, comforting simmer of the stovetop, this recipe has you covered. Both methods are straightforward and yield delicious results, making it accessible for all home cooks.
- Delicious & Comforting: The simple yet profound flavors of a well-seasoned broth, crushed tomatoes, and aromatic herbs create a deeply satisfying soup that warms you from the inside out. It’s hearty enough to be a complete meal, yet light enough not to feel heavy.
- Perfect for Leftovers: It’s an ingenious solution for that cooked turkey (or even roasted chicken) you have lingering in the fridge. Give those leftovers a glorious second life!
A Family Favorite (Even for Picky Eaters!)
You can imagine the initial delight in our household when this colorful soup landed on the dinner table. “Colors everywhere!” my kids exclaimed. Of course, that excitement quickly waned when one of my more kale-averse children spotted his leafy green nemesis. But with a strategic dousing of Parmesan cheese (which, let’s be honest, makes almost anything better for a child!), he powered through. I’m happy to report, he not only survived the experience but actually found himself enjoying it – a testament to the soup’s overall deliciousness! This anecdote, you might recall, ties back to an older post on How to Raise Adventurous Eaters, proving that sometimes, even with a little creative persuasion, new flavors can be embraced.
Adaptable to Your Pantry & Preferences
One of the true beauties of this Turkey and Brown Rice Soup is its incredible adaptability. Don’t have exactly what the recipe calls for? No problem! This recipe is forgiving and open to a variety of substitutions, allowing you to tailor it to your dietary needs or whatever you have on hand:
- Rice Choices: While brown rice lends a wonderful nutty flavor and chewy texture, white rice works perfectly too. If you opt for white rice, simply reduce the Instant Pot cooking time to about 5 minutes, or the stovetop simmer time to roughly 15-20 minutes, adjusting as needed until tender. For an even quicker meal, you can use pre-cooked brown rice; just decrease the broth to 4 cups and stir in the cooked rice (along with the kale and turkey) at the very end to simply heat through. However, I find that cooking uncooked rice directly in the broth truly allows it to absorb all the rich flavors.
- Protein Swaps:
- Chicken: Cooked chicken, whether it’s leftover roasted chicken or a store-bought rotisserie chicken, is an excellent substitute for the cooked turkey. Shred it or dice it and add it at the end.
- Ground Turkey or Beef: If you don’t have cooked poultry, lean ground turkey or even ground beef can be used. Brown the ground meat in the pot during the initial sauté step with the onions and other vegetables. Drain any excess grease before proceeding with the rest of the recipe. Alternatively, you can brown the meat separately and stir it in with the kale and cooked turkey at the end.
- Green Leafy Vegetables: Not a fan of kale, or simply don’t have any? Fresh spinach makes a fantastic, milder substitute. Add it at the same time as the kale; spinach will wilt much faster due to its delicate nature, requiring only a minute or two to heat through.
The Secret to its Simple, Delicious Flavor
The magic of this soup lies in the synergy of its simple ingredients, allowing the fresh, wholesome flavors to truly shine. The process of simmering (or pressure cooking in the Instant Pot) the rich chicken broth with diced carrots, celery, fragrant onions, and crushed tomatoes creates a savory base. This foundation is then elevated by the subtle yet impactful addition of Herbs de Provence, salt, and pepper. It’s one of those recipes where the whole is undeniably greater than the sum of its parts, resulting in a depth of flavor that tastes far more complex than the effort required to make it.
This hearty and filling soup, packed with wholesome brown rice, tender turkey, and vibrant vegetables, is the perfect antidote to any post-holiday decadence. It’s a good-for-you meal that almost makes even a Monday feel exciting. At the very least, it promises to make your belly warm and happy, and simplify your crazy weeknight schedule.
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Turkey {or Chicken} and Brown Rice Soup
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Ingredients
- 1 tablespoon olive oil
- ½ cup (113 g) chopped onion or shallot
- 1 cup (170 to 227 g) diced carrots (about 2-3 large carrots)
- ½ – ¾ cup (113 g) diced celery (about 3 stalks)
- 6 cups chicken broth (low-sodium recommended)
- 1 (28-ounce) can crushed tomatoes
- ½ – ¾ cup (99 to 156 g) long grain, jasmine or basmati brown rice
- 2 teaspoons herbs de Provence (see note below for substitutions)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4-5 cups (85 to 113 g) chopped kale
- 3 cups (340 g) cooked turkey or chicken, chopped
- Freshly grated Parmesan cheese, for serving
Instructions
- For the Instant Pot: Using the sauté 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 (or pressure cook) and set the time to 20 minutes on high pressure.
- When cooking is complete, perform a quick release of the pressure. (If liquid spurts through the valve, close the pressure valve, wait 10 minutes, and try again, then quick release). Carefully open the lid and stir in the chopped kale and cooked turkey. Heat through (you can use the sauté function briefly, or simply let the residual heat of the soup warm everything through; simmer longer for more tender kale if desired). Season to taste with additional salt and pepper, if needed. Serve each bowl of soup with a generous sprinkle of Parmesan cheese.
- For the stovetop: 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 begin to soften. Add the chicken broth, crushed tomatoes, rice, herbs de Provence, salt, and pepper.
- Bring the mixture to a gentle simmer. Cover the pot, reduce the heat to low, and cook for 40-45 minutes, stirring occasionally, until the brown rice is tender. Uncover the pot and stir in the chopped kale and cooked turkey. Heat through (simmer longer if you prefer very tender kale). Season to taste with additional salt and pepper, if needed. Serve each portion of soup with a sprinkle of freshly grated Parmesan cheese, if desired.
Notes
This Soup is Highly Adaptable: Feel free to use already cooked brown rice if you have it on hand. In this case, reduce the chicken broth to 4 cups and add the cooked rice at the very end along with the kale and turkey, allowing it to heat through thoroughly. While convenient, cooking the uncooked rice in the broth allows it to absorb all the wonderful simmering flavors, which I find enhances the overall taste. You can also substitute the cooked turkey or chicken with ground turkey (or even lean ground beef). If using ground meat, brown it during the first step with the onions and vegetables, then drain any excess grease before continuing with the recipe. Alternatively, brown the meat separately and stir it in with the kale and cooked turkey at the end.
Understanding Herbs de Provence: Herbs de Provence is a fragrant blend of traditional French herbs, typically including oregano, thyme, basil, marjoram, lavender, savory, sage, and rosemary, and occasionally bay leaves. If you don’t have this specific blend, or all of its individual components, you can easily substitute it with an Italian seasoning blend. Alternatively, create your own mix using a combination of dried oregano, basil, thyme, and a tiny pinch of sage if available. The flavor profile will vary slightly but will still be absolutely delicious.
Cuisine: American
Method: Instant Pot, Stovetop
Nutrition Information (Approximate per Serving)
Serving: 1 Serving, Calories: 352kcal, Carbohydrates: 45g, Protein: 25g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 53mg, Sodium: 1248mg, Fiber: 3g, Sugar: 5g
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Recipe Source: Inspired by this recipe at Food Network, I’ve significantly adjusted ingredient amounts, substituted key components, and adapted it for both Instant Pot and traditional stovetop cooking.