Turkey Rice Soup
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Description
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.
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
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.
Nutrition Facts
serving: 6 servings
calories: 259.2 kcal
carbohydrates: 34.6 g
protein: 18.5 g
saturated fat: 1.4 g
cholesterol: 38.3 mg
sodium: 728.3 mg
fiber: 3.5 g
sugar: 4.2 g
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