Quick Creamy Turkey Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From BH&G, this is a quick and easy soup to throw together and is a great use for leftover turkey! Ingredients:
3 cups reduced-sodium chicken broth (or homemade turkey broth) |
2 medium carrots, thinly sliced |
1/3 cup frozen peas |
1 cup chopped cooked turkey |
1 small zucchini, thinly sliced (about 1 cup or use other squash) |
1/2 cup uncooked instant rice |
1 teaspoon dried thyme, crushed |
1 1/4 cups low-fat alfredo sauce (or 10-ounce container refrigerated light alfredo sauce) |
oyster crackers (optional) |
Directions:
1. In a 4-quart Dutch oven or saucepan combine the chicken or turkey broth, peas and carrots. Bring to boiling; reduce heat.
2. Cover and simmer for 10 minutes.
3. Stir in turkey, zucchini, rice, and thyme. Remove from heat. Cover and let stand about 5 minutes or until rice is tender.
4. Stir in Alfredo sauce. Return to heat and warm through. If you like, serve with oyster crackers. Enjoy!
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