Turkey Rice Soup

Turkey Rice Soup

Here’s another recommended recipe we found from Allrecipes.
Reference Link:
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.

Submitted by
Red Gold

Updated on April 3, 2019


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Ingredients


Original recipe (1X) yields 6 servings

  • 4 cups chicken broth

  • 1 cup water

  • ¼ teaspoon rosemary (Optional)

  • 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 (per serving)

259 Calories
5g Fat
35g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe
6
Calories
259
% Daily Value *
Total Fat
5g
6%
Saturated Fat
1g
7%
Cholesterol
38mg
13%
Sodium
728mg
32%
Total Carbohydrate
35g
13%
Dietary Fiber
4g
13%
Total Sugars
4g
Protein
19g
37%
Vitamin C
5mg
6%
Calcium
35mg
3%
Iron
2mg
12%
Potassium
276mg
6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.



Jeannie notes.. Above is curated for evaluation and recommendation from Allrecipes

Read full article here:
Turkey Rice Soup



reco low-cal








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