Turkey-and-Rice Soup

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



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Servings: 6
Total Time: 25 mins
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Ingredients
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    4   cups 
    chicken broth
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    1   cup 
    water
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    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 
    diced tomatoes

Directions
1.
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.
Note
  • 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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