Turkey and vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cup sliced zucchini1.5 cup sliced fresh mushrooms1 TBS olive oil1 cup chopped onionSaute in large soup potWhen softened and mushrooms have released their moisture, add broth and cooked turkey (or chicken), 2 tbs of white rice and simmer until the rice is done. You may add water if your broth is very rich (mine is homemade and quite condensed).Season as desired. I used salt, pepper, sage, and celery seed. I also added the saved juices from the last roasted chicken I made which made the flavor richer.
Saute in large soup pot
When softened and mushrooms have released their moisture, add broth and cooked turkey (or chicken), 2 tbs of white rice and simmer until the rice is done. You may add water if your broth is very rich (mine is homemade and quite condensed).
Season as desired. I used salt, pepper, sage, and celery seed. I also added the saved juices from the last roasted chicken I made which made the flavor richer.
Serving Size: six one-cup servings...or more if you add more broth.
Number of Servings: 6
Recipe submitted by SparkPeople user BRIGHTSHADOW56.
When softened and mushrooms have released their moisture, add broth and cooked turkey (or chicken), 2 tbs of white rice and simmer until the rice is done. You may add water if your broth is very rich (mine is homemade and quite condensed).
Season as desired. I used salt, pepper, sage, and celery seed. I also added the saved juices from the last roasted chicken I made which made the flavor richer.
Serving Size: six one-cup servings...or more if you add more broth.
Number of Servings: 6
Recipe submitted by SparkPeople user BRIGHTSHADOW56.
Nutritional Info Amount Per Serving
- Calories: 108.3
- Total Fat: 4.9 g
- Cholesterol: 29.7 mg
- Sodium: 31.6 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.3 g
- Protein: 11.2 g
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