Lemon Ginger Turkey Soup

Ingredients

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2 Butterball bone-in turkey thighs2 Tbsp olive oilSalt and pepper, to taste1 lemon, halved8 cloves garlic, minced3 piece of ginger, minced1/2 leek, diced1 lemon, halved6 cups chicken stock1/2 cup calrose rice (any short grain rice will work)1 bunch scallions, sliced2 cups Tuscan kale, sliced

Directions

  1. Heat olive oil over medium high in soup pot. 

  2. Season Butterball turkey thighs generously with salt and pepper and add to hot oil, searing skin side down, for 3-4 minutes or until golden and crispy. Remove and set aside. 
  3. Reduce heat to medium low and add lemon halves, garlic, ginger, and leeks. Cook with salt and pepper for 2-3 minutes and add stock, rice, and return turkey to the pot. 
  4. Bring to a gentle boil and reduce to a low simmer. Cook for 45-50 minutes or until the internal temperature of the turkey is 165°F (74°C). 
  5. Remove lemons and turkey, shred meat from bones, and return turkey to soup. Add scallions and kale and cook on low for another 5 minutes. 
  6. Ladle into bowls and enjoy! 

    7. Recipe by: Shahir Massoud

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