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1
Cook rice per package directions. Once done remove from heat, fluff and stir in additional 1/4-1/2 cup of unsalted chicken stock. Let sit while preparing the rest of the soup stirring occasionally and adding more stock as needed. You want the rice to curl and split by the time you add to the soup at the end.
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2
Add oil to the warmed pot and cook onions until they just begin to carmelize.
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3
Add smashed and sliced garlic cook 2 minutes more.
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4
Add finely diced celery and shredded carrots. I prefer to shred my carrots because they sort of disappear into the broth once cooked. I am not a fan of chunks of carrot in my soups but if you like big ol chunks of carrot then you do what makes you happy.
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5
Once onions, garlic, celery and carrots are cooked and softened add the basil, smoked paprika and turmeric. Stir to coat the veggies and cook for 2 minutes.
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6
Add tomato paste and coat veggie mix, cook until paste turns 'rusty' which is about 3-4 minutes.
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7
Add sherry and roasted garlic red wine vinegar and turn heat up to medium-high. Scrape bottom of pot to deglaze then turn heat back down once liquid reduced by half.
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8
Add cooked ground turkey, unsalted chicken stock, parsley, undrained can of petite diced, unsalted tomatoes and bay leaf. Stir to make sure all the browned goodness from the pan is loosened. (I really love Kitchen Basics unsalted stocks, they have great flavor without a ton of sodium added.).
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9
Add cooked rice and simmer until heated through. You may need to add additional stock if rice absorbs too much of your stock.
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10
Throw in chopped greens and cook until wilted. I used spinach in the photo because that's what I had on hand. I've made this soup using kale and even the Power Blend of greens in a package from Kroger. They all taste great and give added nutrition to your soup.
