Fast and Filling Turkey Soup

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

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.

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