Turkey and rice make a tasty combination in this hearty, vegetable and flavor filled variation of Turkey and Rice Soup.
4 cups chicken broth, 99 percent fat free, low sodium
1 cup water
1 teaspoon snipped fresh rosemary or 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
1 14-1/2-ounce can tomatoes, cut up
In a large saucepan or Dutch oven combine chicken broth, water, rosemary, and pepper. Bring to boiling.
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 and undrained tomatoes; heat through.
Recipe makes 6 main-dish servings.
Serving size: 1 serving
Calories: 209; Total Fat: 2g; Cholesterol: 16mg; Sodium: 479mg; Carbohydrates: 24g; Protein: 20g
Wild Rice Soup Recipe Card
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