Turkey Rice Soup

4.6
(9)
7 Reviews
5 Photos

This soup is a quick and tasty way to use your turkey leftovers. The convenience of using frozen vegetables makes preparation a snap, and the low calories offer a healthy benefit.

Submitted by Red Gold
Updated on April 3, 2019
5
5
5
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 4 cups chicken broth

  • 1 cup water

  • ¼ teaspoon rosemary (Optional)

  • ¼ teaspoon black pepper

  • 1 (10 ounce) package frozen mixed vegetables

  • 1 (6 ounce) box long grain white rice and wild rice, fast cooking

  • 2 cups cooked turkey, chopped

  • 2 (14.5 ounce) cans RED GOLD® Petite Diced Tomatoes

Directions

  1. In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.

  2. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

41 home cooks made it!

Nutrition Facts (per serving)

259 Calories
5g Fat
35g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 259
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 38mg 13%
Sodium 728mg 32%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 19g 37%
Vitamin C 5mg 6%
Calcium 35mg 3%
Iron 2mg 12%
Potassium 276mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.