Fast and Filling Turkey Soup Recipe

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Ingredients:

1/4 cup butter or margarine
3 medium-size ribs celery, sliced, about 1-1/2 cups
3 large carrots, chopped, about 2 cups
2 small zucchini, sliced, about 1 cup
1 large onion, diced, about 1 cup
1/4 tsp. dried rosemary leaves
1/4 tsp. dried thyme leaves
2 envelopes instant chicken broth
1/4 cup uncooked long-grain rice
3 cups chopped cooked turkey
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste

Directions:

In 4-quart saucepan over medium heat, melt butter; add celery, carrots, zucchini, onion, rosemary and thyme. Cook about 10 minutes, stirring frequently until vegetables are tender and golden. Add 6 cups water and instant chicken broth(see note); bring to boil. Add rice; return to boil. Reduce heat to low; simmer, covered, 15 minutes until rice is tender. Add turkey and parsley; heat through. Add salt and pepper, to taste. Makes 8 servings.

Note: You may use 6 cups turkey broth instead of water and chicken broth. Make by simmering turkey carcass in water to cover for 1-1/2 to 2 hours.

Per 1 cup serving: 201 calories, 18 grams protein, 9 grams fat, 11 grams carbohydrate.

I used noodles instead of rice in mine. Also, I didn't have any zucchini, but it was fine without it.

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Submitted 6/13/05.
Source: Redbook: Dec. '87
Submitted By: Linda Wilson
lwilson@gatecom.com
Fast and Filling Turkey Soup


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