Quick-To-Fix Turkey and Rice Soup
Use leftover turkey and frozen mixed vegetables to prepare this hearty soup in less than 30 minutes.
Ingredients
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4 cups chicken broth
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1 cup water
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1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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1/4 teaspoon pepper
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1 10-ounce package frozen mixed vegetables (2 cups)
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1 cup quick-cooking rice
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2 cups chopped cooked turkey or chicken
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1 14-1/2-ounce can tomatoes, cut up
Directions
1.
In a large saucepan or Dutch oven combine chicken broth, water, rosemary, and pepper. Bring to boiling.
2.
Stir in mixed vegetables and rice. Return to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey or chicken andundr ained tomatoes; heat through. Makes 6 main-dish servings.
Nutrition information
Calories 209, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 36 mg, Sodium 699 mg, Carbohydrate 24 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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