Looking for a simple and delicious healthy dinner that comes together in one pot? Check out this easy Turkey Soup! (Check out a vegetarian version with tempeh right here!)
This meal has all the nutrient building blocks your body needs: turkey for your source of protein, rice for your carbs, olive oil for your healthy fats and plenty of veggies for fiber and phytonutrients!
Fiber is essential to our gut health – it helps slow the release of sugar into the blood, which gives you more steady energy, supports your healthy gut bacteria and immune system, and supports an optimal digestive flow.
A healthy and diverse gut microbiome helps support the balance of our hormones, a robust immune system and impacts how efficiently we absorb the nutrients in the food we eat. (Check out this podcast where I really dive into how gut health affects your entire body and influences our hormone balance!)
I love how easy this recipe is and how versatile soups are in general – it’s easy to add your favorite veggies and make substitutions with what you’ve got on hand!
Easy Turkey Soup
Yield: 4 servings
You will need: Cutting board and knife, measuring spoons and cups, small bowl, large pot, cooking spoon
Key: T=Tablespoon; tsp=teaspoon 
Ingredients:
- 2 T extra-virgin olive oil
- 1 lb ground chicken or turkey
- salt and black pepper
- 1.5 tsp ground coriander
- 4 garlic cloves, roughly chopped
- 2 celery stalks, halved lengthwise, then sliced ½-inch thick
- 1 large carrot, peeled and cut into ½-inch cubes
- 1 large shallot, finely chopped
- 1 T fresh thyme leaves (or 1 tsp dried thyme leaves)
- 1 T fresh rosemary (or 1 tsp dried)
- 8 cups chicken stock, plus more as needed
- 1 cup arborio rice (or any rice you like)
Directions:
- In a large pot, heat 1 tablespoon oil over medium-high. Add the ground meat, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes.
- Add the garlic and coriander and cook, stirring frequently, until meat is cooked through, about 2 minutes. Using a slotted spoon, scoop the cooked meat into a small lidded bowl (to retain moisture); cover and set aside.
- Add the celery, carrot, shallot, rosemary, thyme and the remaining tablespoon of oil to the pot, season with salt and pepper, and cook, stirring, until coated with oil, about 3 minutes.
- Add the stock (7 cups for a stewlike soup or up to 8 cups for a brothy soup) and bring to a boil over high.
- Add rice and cook over medium-high until done according to package directions. (If the rice absorbs a lot of liquid, add more broth according to taste.)
- Add the turkey back to the pot, and any accumulated juices and heat until warmed, then season to taste with salt and pepper.
Nutrition Facts
I hope you enjoy this recipe! Let me know in the comments below if you make it and how it turns out.
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