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Turkey and Rice Soup

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I've been looking for something different to do with leftover turkey, this recipe for Turkey and Rice Soup sounds very easy to make and perfect for a cold winter night.

Turkey and Rice Soup


<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Ingredients</TD></TR><TR><TD class=app_body_rl>4 cups chicken broth</TD></TR><TR><TD class=app_body_rl>1 cup water</TD></TR><TR><TD class=app_body_rl>1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed</TD></TR><TR><TD class=app_body_rl>1/4 teaspoon pepper</TD></TR><TR><TD class=app_body_rl>1 10-ounce package frozen mixed vegetables (2 cups)</TD></TR><TR><TD class=app_body_rl>1 cup quick-cooking rice</TD></TR><TR><TD class=app_body_rl>2 cups chopped cooked turkey or chicken</TD></TR><TR><TD class=app_body_rl>1 14-1/2-ounce can tomatoes, cut up <TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Directions</TD></TR><TR><TD class=app_body_rl>1. In a large saucepan or Dutch oven combine chicken broth, water, rosemary, and pepper. Bring to boiling. </TD></TR><TR><TD class=app_body_rl>2. Stir in mixed vegetables and rice. Return to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey or chicken and undrained tomatoes; heat through. Makes 6 main-dish servings.</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>

 

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