White Tea Turkey Kale Soup

White Tea Turkey Kale Soup

1 16-oz. box of Imagine No-Chicken Broth
1 16-oz. box of Imagine Vegetable Broth
2 turkey thighs (about 1 lb.)
1/4 cup brown rice flakes (or just brown rice)
1/4 cup brown lentils
olive oil
1 large yellow onion, chopped
1 tsp minced garlic
1/2 teaspoon minced ginger
2 cups of mini bella mushrooms, chopped
5-7 small kale leaves (or more, to taste), cut into small pieces
olive oil
3 white peony tea bags

Pour both boxes of broth in a large pot. Add a cup of water and heat to a boil. Add the brown rice flakes, lentils, and 2 turkey thighs. Reduce heat to medium.

Meanwhile, saute the onion in about a tbsp of olive oil on medium-low heat until translucent. Stir in the garlic and ginger and cook for another couple of minutes.

Take a large mug and scoop out a cupful of the broth. Take out the turkey, which should be almost cooked, and set it aside. Add the teabags to the broth and let steep for about 10 minutes. 

Add the onion mixture to broth. Cut up the turkey and add back to broth. Add the kale and the tea mixture (discard the tea bags).

Saute the mushrooms in another tbsp of olive oil and set aside.

Cook on medium-low heat for 10 minutes. When the rice and lentils are soft, the soup is ready. Add the mushrooms and serve.