1 tablespoon schmaltz or butter
2 onions, diced
2 stalks celery, diced
2 carrots, diced
1 tablespoon poultry seasoning
2 cups raw white rice
8 cups chicken broth
2 cups cooked turkey meat, shredded or chopped
3 kale leaves, chiffonnade
salt and pepper, to taste
In a large soup pot, heat the schmaltz or butter, the onions, the celery, and the carrots. Season to taste with salt and pepper, and cook, stirring occasionally, for 15 minutes. Add the poultry seasoning, the rice, and 8 cups of broth.
Cook for 20 minutes, or until the rice is tender. Add the turkey and kale and cook for 2-3 minutes, just to warm through.