Turkey Soup with Rice

"On chilly days, this warms your soul, without all the guilt of a cream-based soup." --Rachel Carver, 32, Sanford, N.C.

All You NOVEMBER 2013

• Yield: Serves: 4
• Cook time:40 Minutes
• Prep time:10 Minutes
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Ingredients

• 3/4 cup brown rice
• 2 tablespoons vegetable oil
• 2 carrots, chopped
• Salt and pepper
• 2 cloves garlic, minced
• 1 pound ground turkey

• 3 3/4 cups low-sodium chicken broth
• 2 cups chopped kale
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons finely chopped fresh parsley

Preparation

1. In a saucepan, bring rice and 1 1/2 cups water to a boil over high heat. Cover; reduce heat to low. Simmer until rice is still just slightly firm, about 30 minutes.

2. Warm oil in a large saucepan over medium heat. Add carrots, season with salt and cook, stirring occasionally, until almost tender, about 3 minutes. Add garlic; sauté 30 seconds. Transfer carrot mixture to a bowl. Add turkey to saucepan. Season with salt and pepper. Cook, stirring to break up chunks, until no longer pink, about 5 minutes.

3. Add broth, rice, carrot mixture, kale, garlic powder and onion powder to pan. Taste and season with salt and pepper. Stir and bring to a boil over high heat. Reduce heat to medium and simmer until rice is tender, about 5 minutes. Sprinkle with parsley and serve.