|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you celebrate Thanksgiving or not, you might have some leftover cooked turkey in your freezer. Even when it's not a holiday, having a roasted bird is great for making comforting soups like this recipe. This one is especially easy since the turkey is already cooked. Just add some simple ingredients you probably have in the fridge and then throw it all in your crockpot. Coming home after a long day of work to the smells of delicious turkey soup will make preparing a bird ahead of time worth it. It makes enough to eat for a few days, so you can even freeze into perfectly portioned containers for easy grab-and-go lunches for work.
- 1 tablespoon oil
- 3 shallots
- 1 clove garlic (minced)
- 1 cup carrots (sliced)
- 1 cup celery (sliced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups cooked turkey breast (chopped)
- 4 cup low-sodium chicken broth
- 2 cups water
- 1 cup uncooked rice
- 4 cups chopped kale (stems removed)
- Optional topping: 1/4 cup fresh chopped parsley, grated Parmesan cheese
Gather the ingredients.
Heat oil in a large skillet and cook the shallot, garlic, carrots, and celery, stirring frequently until everything is softened, about 10 minutes.
Add the salt, pepper, basil, oregano, and thyme and cook for a minute more.
Add all the ingredients to a large crockpot.
Cook 6 to 8 hours on high until rice is tender.
Top with fresh parsley and Parmesan cheese.
Serve and enjoy!