Quick Turkey Rice Soup

Serving Size: 
1 1/2 cups
Cost Per Serving: 
  • 2 teaspoons oil (olive or vegetable)
  • 1 cup onions, chopped
  • 1 cup fresh white mushrooms, sliced (optional)
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 1 can (15 ounces) diced tomatoes
  • 3 cans (14.5ounces) low sodium chicken broth
  • 1 can (10.75 ounces) reduced sodium cream of chicken soup
  • 1 cup instant brown rice, uncooked
  • 2 cups chopped broccoli (frozen or fresh)
  • 2 cups cooked skinless turkey, chopped
  • 1/2 teaspoon ground black pepper
  1. Heat oil in large saucepan over medium high heat.
  2. Add onions, mushrooms (if using), and garlic. Cook, stirring often, until onion is tender (about 5 minutes).
  3. Add tomatoes, broth, soup, and rice. Cover and cook until rice is nearly tender (15-20 minutes).
  4. Stir in the broccoli and turkey. Return to boil.
  5. Reduce heat and simmer (partially covered) until broccoli is tender and turkey is heated through (about 5 minutes).
  6. Remove from heat and stir in pepper.
  • You can use 1/4 teaspoon garlic powder in place of the garlic clove.
  • Try using homemade chicken broth in place of the canned broth.
  • Substitute a can of drained beans (such as navy, garbanzo, or pinto) for the rice if desired. Or use beans and rice and omit the turkey for a vegetarian soup.
  • 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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