Quick-to-fix turkey and rice soup - bhg
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Reduced-sodium chicken broth |
| 1 | cup | Water |
| ¼ | teaspoon | Dried rosemary; crushed |
| Pepper; to taste | ||
| 10 | ounces | Frozen mixed vegetables |
| 1 | cup | Quick-cooking rice |
| 2 | cups | Chopped cooked turkey |
| 16 | ounces | Chopped tomato; canned |
| Sourdough Bread; optional | ||
Directions
PREPARATION NOTE: If you're on a sodium-restricted diet, you can reduce the amount of sodium per serving by using the no-salt-added can tomatoes. Serve with sourdough bread or your favorite type of fresh baked bread and dinner is served.
1. In a large saucepan or Dutch oven combine chicken broth, water, rosemary, and pepper. Bring to boiling.
2. Stir in mixed vegetables and uncooked rice. Return to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and the rice are tender. Stir in turkey and undrained tomatoes. Heat through. To serve, ladle into serving bowls.
Yield: 6 servings, each Calories, 209; carbohydrate, 24 gms; protein, 20 gms; fat, 4 gms; cholesterol, 36 mgs; sodium, 699 mgs; and total calories from fat, 17 percent.
Source: Better Homes and Gardens Eating Well with the Food Guide Pyramid, (Meredith Corporation, $8.95). See also "Dining In." Menus By Catherine Trcalek (1998/Dec 17: Jacksonville Times-Union <www.jacksonville.com/tu-online/stories>); Mail from kitpath@...
12/98
Recipe by: Better Homes and Garden's Eating Well with the Food Pyramid Posted to EAT-LF Digest by kitpath@... on Dec 18, 1998, converted by MM_Buster v2.0l.