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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 6 |
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I was looking for a recipe to use up some leftover turkey and found this one in a Crockpot Cookbook. A few modifications later, I had a family-friendly, low-fat soup. Ingredients:
6 cups boiling water |
8 packets oxo chicken bouillon |
2 cups cooked turkey, chopped |
1 (796 ml) can tomatoes with juice |
2 carrots, sliced |
2 stalks celery, diced |
1 onion, diced |
1/2 cup minute rice |
2 teaspoons dried parsley |
1 teaspoon dried thyme |
Directions:
1. Combine Oxo and boiling water.
2. Add to crockpot.
3. Dump tomatoes into crockpot and mash gently.
4. Add turkey, carrots, celery, onion, rice, parsley and thyme.
5. Stir well.
6. Cover and cook on Low for 10 hours (or on High for 6 hours).
7. This can be combined and refrigerated overnight before cooking.
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