Easy Turkey and Rice Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I make this all the time because it is so filling and so easy to make. Leftovers are just as good the next day, with or without rice! Ingredients:
2 (32 ounce) cartons chicken broth |
2 lbs turkey breast, cut into 1/2 inch cubes |
1/2 medium onion, diced |
2 cups diced celery |
5 ounces matchstick carrots (1/2 pack) |
2 cups cooked rice (avoid quick types of rice, they will get too soggy) |
spices (i recommend rosemary and other poultry seasonings) |
Directions:
1. Bring the two cartons of broth to a boil and then reduce to med-high heat.
2. Add the cubed turkey and let it cook, stirring often. Add the spices now so it can infuse the broth better.
3. Prepare your rice in a separate pot and time it so it will be ready when the soup is ready.
4. Let the turkey cook for about 20-30 minutes until fully cooked.
5. Add vegetables and cook another 10 minuted until they are tender.
6. Remove from heat.
7. Place 1/2 cup rice in each bowl and then add soup, about 1-2 cups depending on how much you would like.
|
|