Turkey-and-Rice Soup

Use leftover Thanksgiving turkey and frozen vegetables to make this quick-to-the-table main dish soup.

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Turkey-and-Rice Soup

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Directions

  1. In a large saucepan, combine broth, water, rosemary, and pepper. Bring to boiling. Stir in mixed vegetables and rice. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and undrained tomatoes; heat through.

From the Test Kitchen

Dietary Exchanges:

1 starch, 2 lean meat, 1 vegetable.

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Nutrition Facts (Turkey-and-Rice Soup)

  • Per serving:
  • 209 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 36 mg chol. ,
  • 699 mg sodium ,
  • 24 g carb. ,
  • 2 g fiber ,
  • 20 g pro.
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