Easy and Creamy Turkey-Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Starting with refrigerated Alfredo sauce means you don't have to make this sauce from scratch. Ingredients:
3 cups reduced-sodium chicken broth or 3 cups 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 low-fat alfredo sauce |
oyster crackers (optional) |
Directions:
1. In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
2. Bring to boiling; reduce heat.
3. Cover and simmer for 10 minutes.
4. Stir in turkey, zucchini, rice, and thyme. Remove from heat.
5. Cover and let stand about 5 minutes or until rice is tender.
6. Stir in Alfredo sauce; return to heat and warm through.
7. If desired, serve with oyster crackers.
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