Turkey Rice Soup recipe

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Ingredients

4 cups chicken broth
1 cup water
¼ teaspoon rosemary
¼ teaspoon black pepper
1 (10 ounce) package frozen mixed vegetables
1 (6 ounce) box long grain white rice and wild rice, fast cooking
2 cups cooked turkey, chopped
2 (14.5 ounce) cans RED GOLD® Petite Diced Tomatoes

Nutrition Info

259.2 calories
carbohydrate: 34.6 g
cholesterol: 38.3 mg
fat: 5 g
fiber: 3.5 g
protein: 18.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 728.3 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil, stir in mixed vegetables, box of rice, and seasoning packet.

  2. Return to boiling, reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes, heat through. Stir in black pepper.

Recipe Yield

6 servings

Recipe Note

This soup is a quick and tasty way to use your turkey leftovers. The convenience of using frozen vegetables makes preparation a snap, and the low calories offer a healthy benefit.

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