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Creamy Turkey-Vegetable Soup

Makes: 4 servings
Start to Finish: 30 minutes
Creamy Turkey-Vegetable Soup
  • 3
    cups reduced-sodium chicken broth or homemade turkey broth
  • 2
    medium carrots, thinly sliced
  • 1
    cup chopped cooked turkey
  • 1
    small zucchini, thinly sliced (about 1 cup)
  • 1/2
    cup uncooked instant rice
  • 1
    teaspoon dried thyme, crushed
  • 1
    10-ounce container refrigerated light Alfredo sauce
  • Oyster crackers (optional)


1. In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. Stir in turkey, zucchini, rice, and thyme. Remove from heat. Cover and let stand about 5 minutes or until rice is tender. Stir in Alfredo sauce; return to heat and warm through. If desired, serve with oyster crackers. Makes 4 servings.

nutrition facts
  • Servings Per Recipe 4 servings
  • Calories248
  • Total Fat (g)10
  • Saturated Fat (g)5,
  • Cholesterol (mg)50,
  • Sodium (mg)824,
  • Carbohydrate (g)21,
  • Fiber (g)1,
  • Protein (g)16,
  • Starch (d.e.)1,
  • Vegetables (d.e.)1,
  • Very Lean Meat (d.e.)1.5,
  • Fat (d.e.)2,
  • Percent Daily Values are based on a 2,000 calorie diet

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