Turkey Rice Soup
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.
- Serves: 6 persons
- 4cups chicken broth
- 1cup water
- ¼teaspoon rosemary
- ¼teaspoon black pepper
- 1(10 ounce) package frozen mixed vegetables
- 1(6 ounce) box long grain white rice and wild rice, fast cooking
- 2cups cooked turkey, chopped
- 2(14.5 ounce) cans RED GOLD® Petite Diced Tomatoes
Step 1In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
Step 2Return 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.