- Makes: 1 servings
- Prep: 10 mins
- Cook: 20 mins
small onion, chopped (1/4 cup)
small carrot, bias sliced (1/4 cup)
tablespoon long grain rice
teaspoon instant chicken bouillon granules
cup diced cooked turkey or chicken
cup frozen peas
tablespoon dry Marsala or dry sherry
- In a 1-1/2-quart saucepan combine water, onion, carrot, uncooked rice, bouillon granules, and basil. Bring to boiling, then reduce heat. Cover and simmer mixture about 15 minutes or until rice is tender.
- Stir in turkey or chicken and peas; simmer, uncovered, about 5 minutes or until vegetables are tender. Stir in Marsala or sherry. Makes 1 serving.
Nutrition Facts (Turkey-Rice Soup)
- Per serving:
- 248 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 53 mg chol.,
- 970 mg sodium,
- 23 g carb.,
- 4 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet