Quick and Easy Turkey Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a great soup for left over thanksgiving turkey! Very easy to make, and keeps wonderfully! This is my own recipe, hope you like it! Ingredients:
2 -3 cups chopped cooked turkey |
2 (3 7/8 ounce) boxes chicken & herb classico rice-a-roni, savory whole grain blend |
1 (14 1/2 ounce) can chicken broth |
1 (10 1/2 ounce) can cream of chicken soup, condensed |
1 -1 1/2 cup frozen corn (any variety) |
1 cup milk, depending on consistency you like |
1 -2 teaspoon dried parsley |
Directions:
1. In a large stock pot.
2. Prepare Rice a Roni as instructed on the box (add water as called for, I add a tiny bit of olive oil, not the entire amount that it calls for, you can do either).
3. Once the water has started to boil, and rice is half cooked, I add the rest of my ingredients except the milk and parsley.
4. Let everything come to a low boil and turn on low to simmer for 10-15 minutes or until the rice is completely cooked.
5. The rice will continue to absorb your liquids as it cooks, so right before I'm ready to serve I stir in enough milk to make it the consistency I like for soup (I prefer a thick soup!) and stir in the parsley for some color.
6. Great with warm rolls or crackers!
|
|