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
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 6 servings
4cupschicken broth
1cupwater
¼teaspoonrosemary (Optional)
¼teaspoonblack pepper
1(10 ounce) packagefrozen mixed vegetables
1(6 ounce) boxlong grain white rice and wild rice, fast cooking
2cupscooked turkey, chopped
2(14.5 ounce) cansRED GOLD® Petite Diced Tomatoes
Directions
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.
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.
Photos of Turkey Rice Soup
Photo by Allrecipes Member
1
Jeannie notes.. Above is curated for evaluation and recommendation from Allrecipes
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