Warm up your kitchen and tantalize your taste buds with a comforting bowl of Crock Pot Turkey Kale Rice Soup! This hearty, wholesome dish is not only packed with nutritious ingredients but also brimming with flavor that will have your family asking for seconds. Imagine tender turkey, vibrant kale, and fluffy rice simmering together in a rich chicken broth, all effortlessly prepared in your trusty slow cooker. Perfect for busy weeknights or chilly days, this recipe will quickly become a go-to favorite. Ready to dive into this deliciously simple meal? Let’s get started!
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless turkey breast
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups of kale, stems removed and chopped
- 1 cup of uncooked white rice
- 4 cups of chicken broth
- 1 can of diced tomatoes
- 1 tsp of dried thyme
- Salt and pepper, to taste
Instructions
- Prepare the turkey breast by patting it dry with paper towels and seasoning generously with salt and pepper on all sides.
- Chop the onion into small, uniform pieces and mince the garlic cloves to ensure even flavor distribution throughout the soup.
- Remove the tough stems from the kale and chop the leaves into bite-sized pieces, ensuring they're clean and fresh.
- Place the seasoned turkey breast at the bottom of the crock pot as the base layer for the soup.
- Add the chopped onions and minced garlic around and on top of the turkey breast, spreading them evenly.
- Pour the chicken broth into the crock pot, ensuring it covers most of the turkey and vegetables.
- Add the diced tomatoes with their juice, stirring gently to combine with the broth.
- Sprinkle the dried thyme over the ingredients, providing an aromatic herb flavor to the soup.
- Cover the crock pot and set it to cook on low heat for 6 hours, allowing the turkey to become tender and flavors to meld.
- After 5 hours of cooking, remove the turkey breast and shred it using two forks, then return the shredded meat to the pot.
- Add the uncooked white rice and chopped kale to the crock pot, stirring to incorporate.
- Continue cooking for an additional 30-45 minutes until the rice is fully cooked and the kale is tender.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot in bowls, ensuring each serving has a good mix of turkey, rice, and kale.
Tips
- Prep Ahead: To save time on busy days, chop the vegetables and season the turkey breast the night before. Store them in the fridge, so you can simply throw everything into the crock pot in the morning.
- Flavor Boost: For an extra depth of flavor, consider sautéing the onions and garlic in a little olive oil before adding them to the crock pot. This step enhances the overall taste of your soup.
- Rice Cooking: If you prefer a firmer texture for your rice, you can partially cook it before adding it to the soup. Just be sure to adjust the cooking time accordingly to avoid mushy rice.
- Kale Variations: Feel free to experiment with different leafy greens! Spinach or Swiss chard can be great substitutes for kale, providing a slightly different flavor profile.
- Storage Tips: This soup stores beautifully! Make a big batch and refrigerate leftovers for up to 4 days, or freeze individual portions for a quick and easy meal later on.
- Garnish for Presentation: Add a sprinkle of freshly chopped parsley or a squeeze of lemon juice before serving for a pop of color and brightness that enhances the flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 25g
Fat: 5g
Saturated Fat: g
Cholesterol: 60mg
