Turkey-and-Rice Soup

Use leftover Thanksgiving turkey and frozen vegetables to make this quick-to-the-table main dish soup.

Turkey-and-Rice Soup
25 mins
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  • 4 cups chicken broth
  • 1 cup water
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 10 ounce package frozen mixed vegetables (2 cups)
  • 1 cup quick-cooking rice
  • 2 cups chopped cooked turkey or chicken
  • 1 14 1/2 ounce can diced tomatoes
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In a large saucepan, combine broth, water, rosemary, and pepper. Bring to boiling. Stir in mixed vegetables and rice. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and undrained tomatoes; heat through.


  • Dietary Exchanges:

    1 starch, 2 lean meat, 1 vegetable.

nutrition information

Per Serving: cal. (kcal) 209, Fat, total (g) 4, chol. (mg) 36, sat. fat (g) 1, carb. (g) 24, fiber (g) 2, pro. (g) 20, sodium (mg) 699, Percent Daily Values are based on a 2,000 calorie diet
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