Turkey & Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Water, tap, 4 cupsCarrots, raw, 1 large (7-1/4" to 8-1/2" long) Celery, raw, 1 stalk, small (5" long)Brown Rice, long grain, .5 cup (uncooked)Roast Turkey (white breast meat), 8 ounce(s)Chicken Broth or Bouillon, 10 fl ozMrs. Dash Garlic & Herb blend (or similar non-salt spice blend), 1 tbsp.
Cook brown rice according to package instructions. If using leftover turkey quarter or breast, simmer turkey in the 4 cups of water just until meat can be easily removed from bones. Strain water into soup pot, remove all usable turkey meat from bones; discard bones. Finely chop carrots and celery and add to water in soup pot, along with can of chicken broth and turkey meat. Heat to boiling and simmer until vegetables are tender. Drain brown rice and add to soup pot, along with Mrs. Dash or other herbs and spices to taste. Simmer another 15-20 minutes or until flavors are blended. Serve with whole wheat bread, rolls, or biscuits.
Number of Servings: 4
Recipe submitted by SparkPeople user WORDSMITH101.
Number of Servings: 4
Recipe submitted by SparkPeople user WORDSMITH101.
Nutritional Info Amount Per Serving
- Calories: 193.3
- Total Fat: 3.0 g
- Cholesterol: 41.4 mg
- Sodium: 536.8 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.1 g
- Protein: 20.6 g
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