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Turkey, Kale and Brown Rice Soup Recipe

Turkey, Kale and Brown Rice Soup

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Average Rating:

Total Reviews: 112

Showing 81-90 of 112

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  • on January 11, 2012

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    Made the recipe following more of what Giada said on the show (i.e. add juice from diced tomatoes versus draining them and it was fantastic! Can't wait to have leftovers tomorrow! Thanks Giada for another awesome recipe!

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  • on January 10, 2012

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    Loved this recipe. It came together so fast especially when you add uncooked rice to the pot with extra broth as one reviewer suggested. Next time i will try the seasoned ground turkey for extra pizzazz. A winner!

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  • on January 10, 2012

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    Absolutely wonderful! The only substitutions: pre-seasoned italian ground turkey (93/7 and a large chopped onion instead of shallots, I added 1/2 c of uncooked brown basmati and a little extra chicken stock! Out of this world wonderful!

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  • on January 10, 2012

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    Really delicious, I didn't have enough herbs de provence at home so I added some grated garlic. It was really tasty.

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  • on January 10, 2012

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    This soup is a winner! I added more veggies (bag of fresh spinach; 2 small zucchini, diced; more carrots/red pepper, a can of cannellini beans, and a couple cloves of garlic. Also, used crushed red pepper, fresh thyme and parsley vs. herbs de Provence and used a full pound of ground turkey breast. It is a delicious soup and I will make it again and again. And for those trying to shed a few post-holiday pounds... each serving is only 4 POINTS!!!!!

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  • on January 10, 2012

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    I really loved this soup. I only needed about three shallots and also added drained cannellini beans because I had them on hand. Delicious and hearty!

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  • on January 09, 2012

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    This soup is absolutely delicious. We did not have shallots on hand but substituted some onion and a little garlic. We seasoned the turkey a bit but basically followed the rest of the recipe to the T - LOVE this soup, great flavor. It will be a weekly meal for me and my husband, especially during the MN winters. Healthy, hearty and a really flexible recipe - use what you have on hand! Enjoy!

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  • on January 09, 2012

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    Loved it! Like another reviewer, instead of cooking the rice ahead of time I added 1/2 c. brown rice to the pot when adding the tomatoes and stock - and upped the stock a little by about a cup. The rice came out absolutely beautiful and soaked up all the flavors of the soup. On top of that, I added garlic and celery to the veggies, 'cause I can't help myself. Otherwise, as written, I absolutely loved this and it will be added to my rotation. Thank you oh lovely and wise Giada!

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  • on January 09, 2012

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    Another reviewer wrote that she did not add rice but doubled the kale. I did the same and a few more tweaks. I used leftover shredded pot roast instead of turkey, beef broth instead of ck broth, and doubled the can of tomatoes. I also used Italian Seasoning based on another reviewer. Sorry to change the recipe so much, Giada, but thanks for the inspiration. Very tasty treat!

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  • on January 09, 2012

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    Although the recipe didn't sound that good to me, my husband really wanted to try it so I made it and boy, was I wrong!!! This soup is fantastic. I can't stand kale but boiled down in this recipe, it was good. PLUS, I finally figured out what the flavor is in the pasta dish I always order in our favorite Italian restaurant. It's KALE of all things. Thanks Giada!!

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