Hearty Smoked Turkey Soup with Brown Rice & Kale



Don’t know what to do with your Thanksgiving leftovers? Try this delicious turkey soup made with our Organic Quinoa & Brown Rice!


  • 1 Bag (10 oz.) Path of Life Organic Quinoa & Brown Rice
  • 3 Qts. Chicken Stock
  • 2 Lbs. Smoked Turkey Legs or Wings
  • 3 Tbsp. Olive Oil
  • 1 Large Onion, diced
  • 2 Ribs Celery, diced
  • 1 Medium Parsnip, peeled and diced
  • ¾ Cup Yellow Split Peas
  • 1 Sachet (see Chef’s Tip)
  • 1 Large Sweet Potato (about 2 cups, diced)
  • 6 Cups Coarsely Chopped Fresh Kale
  • 2 Tbsp. Apple Cider Vinegar
  • Salt and Black Pepper, to taste


Chef’s Tips: A sachet is a French cooking technique that is used to add flavor to stocks, sauces and soups. To make a sachet for this recipe, cut out a 5 x 5 inch piece of cheesecloth. Place any combination of bay leaves, fresh sage, thyme, rosemary or parsley into the center. Roll up the cheesecloth and secure it with kitchen twine. When adding the sachet in step two, tie the end of the twine to the handle of the pot to make it easier to remove when the soup is done cooking.

  1. Combine chicken stock and turkey in a medium saucepot. Bring to a light simmer and cook 30 minutes. Remove turkey from stock and refrigerate until cool enough to handle. Dice turkey into ½ inch pieces. Set aside.
  2. Meanwhile, heat oil in a medium saucepot over medium heat. Add onion, celery and parsnip. Cook 12-14 minutes or until onion is translucent. Measure stock from step one to make 8 cups. Add stock, turkey, split peas and sachet to saucepot. Bring to a simmer and cook 10 minutes. Add sweet potatoes. Cook an additional 20 minutes or until split peas are tender.
  3. Remove and discard sachet. Add Quinoa & Brown Rice, kale, vinegar, salt and pepper to soup. Cook 1-2 minutes until kale is wilted and bright green. Serve hot.

Feeds: 8 (1½ cups per serving)