Turkey and vegetable soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Turkey and vegetable soup calories by ingredient



Number of Servings: 6

Ingredients

    1.5 cup sliced zucchini
    1.5 cup sliced fresh mushrooms
    1 TBS olive oil
    1 cup chopped onion
    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.

Tips

I also added the saved juices from the last roasted chicken I made which made the flavor richer.


Directions

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.