Turkey and Rice Soup

Turkey and Rice Soup

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From: Diabetic Living Magazine

Use cooked turkey or chicken breast and plenty of veggies to make a delicious, classic soup in only 30 minutes.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 (14 ounce) cans reduced-sodium chicken broth
  • 1½ cups water
  • 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
  • ¼ teaspoon ground black pepper
  • ½ cup thinly sliced carrot (1 medium)
  • ½ cup thinly sliced celery (1 stalk)
  • ⅓ cup thinly sliced onion (1 small)
  • 1 cup instant brown rice
  • 1 cup frozen cut green beans
  • 2 cups chopped cooked turkey or chicken breast (10 ounces)
  • 1 (14.5 ounce) can no-added-salt diced tomatoes, undrained
  • Fresh rosemary sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. In a large saucepan or Dutch oven, combine broth, the water, snipped or dried rosemary, and pepper. Add carrot, celery, and onion. Bring to boiling.
  2. Stir in uncooked rice and frozen green beans. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until vegetables are tender.
  3. Stir in turkey and undrained tomatoes; heat through. If desired, garnish each serving with rosemary sprigs.

Nutrition information

  • Serving size: 1½ cup
  • Per serving: 143 calories; 1 g fat(0 g sat); 3 g fiber; 16 g carbohydrates; 18 g protein; 10 mcg folate; 39 mg cholesterol; 4 g sugars; 2,037 IU vitamin A; 7 mg vitamin C; 38 mg calcium; 1 mg iron; 384 mg sodium; 246 mg potassium
  • Nutrition Bonus: Vitamin A (41% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 1 vegetable, ½ starch

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