Quick Turkey Rice Soup
Submitted by taylork on Thu, 11/15/2012 - 19:19
Serving Size:1 1/2 cups
- 2 teaspoons olive or vegetable oil
- 1 cup chopped onions
- 1 cup sliced fresh white mushrooms (optional)
- 1 clove garlic, minced (or substitute 1/4 teaspoon garlic powder)
- 1 15-ounce can diced tomatoes
- 3 14-ounce cans low-sodium chicken broth or try Homemade Chicken Broth
- 1 10.75-ounce can sodium-reduced cream of chicken soup
- 1 cup uncooked instant brown or white rice
- 2 cups frozen or fresh chopped broccoli
- 2 cups chopped cooked skinless turkey (use leftover turkey pulled from the bones)
- 1/2 teaspoon freshly ground pepper
- Wash hands.
- Heat oil in large saucepan over medium-high heat.
- Add onions, mushrooms, and minced garlic, if using; cook, stirring often, until onion is tender, about 5 minutes.
- Add tomatoes, broth, soup, rice, and garlic powder, if using. Cover and cook until rice is nearly tender, 15 to 20 minutes.
- Stir in the broccoli and turkey; return to boil.
- Reduce heat and simmer, partially covered, until broccoli is tender and turkey is heated through, about 5 minutes.
- Remove from heat; stir in pepper.
- This is a great way to use leftover cooked turkey that has been refrigerated for 5 days or less, or that has been frozen for a month or less.
- If desired, substitute a can of drained beans (such as navy, garbanzo, or pinto) for the rice. Or, for a vegetarian soup, use beans and rice and omit the turkey.
- Turkey is often on sale around the holidays. It might be a good time to stock up if you have freezer space.
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