Quick Turkey Rice Soup

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
  1. Wash hands.
  2. Heat oil in large saucepan over medium-high heat.
  3. Add onions, mushrooms, and minced garlic, if using; cook, stirring often, until onion is tender, about 5 minutes.
  4. Add tomatoes, broth, soup, rice, and garlic powder, if using. Cover and cook until rice is nearly tender, 15 to 20 minutes.
  5. Stir in the broccoli and turkey; return to boil.
  6. Reduce heat and simmer, partially covered, until broccoli is tender and turkey is heated through, about 5 minutes.
  7. 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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