Turkey, Kale and Brown Rice Soup

A twist on a traditional chicken and rice soup: I cooked down a crown of turkey to create a nice broth and added kale, brown rice and some spices.

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Ingredients:

• 1 "crown of turkey" (without legs or wings) cooked with most of the breast meat removed.
• 1 carrot
• 1 celery
• 1 onion
• 1 tsp dried parsley
• Add boiling water and cook down for at least an hour.

Take the heat off and let the soup cool, strain the soup and separate the broth from the meat. Keep the appealing and soft chunks of meat. Pull the rest of the meat off the bone. Get rid of the carrot, celery and onion. 

Usually at this step, you would let the broth sit in the refrigerator overnight, and remove the layer of fat from the top. However, this is optional when you use only the crown of turkey. There is less fat on this, and would only have a small layer on top. This also adds flavor. Reheat the broth, adding back in chunks of meat. 

Additional:

• 1 cup of brown rice
• 1 cup of kale (shredded and cleaned)
• 1 stock cube (chicken, veg) for flavor 
• salt & pepper

This soup lasted 3 days for lunch for 2 people. The crown of turkey was €10 at Lidl. The rest of the meat was used in other dishes for dinner during that time. 

Benefits of Bone Broth on Gut Health