Turkey Rice Soup

Turkey Rice Soup

by Cristina Parra 2 years ago
4.7 (7)
15 minutes
259.2 kcal
34.6 g carbs
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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. 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. 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