Turkey and Brown Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Low calorie and very tasty. My family cannot get enough of this tasty soup. It is a wonderful use of leftover turkey from Thanksgiving, but we eat it all year round, using turkey breast tenderloins in place of the roasted turkey breast. Ingredients:
1/2 cup brown rice, uncooked |
1 tsp canola oil |
2 cloves garlic, finely chopped |
1 cup chopped onion |
1 cup chopped celery |
1 cup peeled, cubed potato |
3 cups chicken broth |
1 1/2 cups turkey, roasted chopped skinless |
1/2 tsp black pepper |
1/4 cup flour |
2 1/2 cups light soy milk |
6 oz. cubed, processed cheddar cheese (such as velveeta) |
Directions:
1. Cook the rice, according to the package directions, and set aside.
2. Heat the oil in a large stock pan over medium-high heat and add the garlic, onion, and celery. Cook until the vegetables are tender. Add the potato and chicken broth, and simmer for about 8 minutes, or until the potato is tender.
3. Add the chopped turkey breast and the black pepper.
4. In a separate dish, whisk together the flour and milk. Add the milk mixture to the pot, and stir constantly for another 3 minutes as the soup thickens. Sprinkle the cheese into the soup, and stir until the cheese is melted.
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