Hi...
Since it is getting colder up north (not so much here in south florida, but it
was a little cool a few days ago), I thought you all might be ready for some
soup recipes! ....and this one is a keeper!! .....I used chicken instead of
turkey (just because I had it)....but with Thanksgiving coming I know there will
be lots of leftover turkey and this soup is a great way to use up some of that
turkey!!
Enjoy!
hugs,
peg
Brown Rice Turkey Soup
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 Tbs. butter
3 (14-1/2 oz.) cans reduced-sodium chicken broth
3/4 cup white wine or additional reduced-sodium chicken broth
1 tsp. dried thyme
1/4 tsp. pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
1. In a Dutch oven, saute the red pepper, onion, celery and garlic in
butter for 5-7 minutes or until vegetables are tender. Add the broth,
wine or additional broth, thyme and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and
rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice
is tender. Garnish with green onions. Yield: 5 servings.
-Light & Tasty
Recipe source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
Since it is getting colder up north (not so much here in south florida, but it
was a little cool a few days ago), I thought you all might be ready for some
soup recipes! ....and this one is a keeper!! .....I used chicken instead of
turkey (just because I had it)....but with Thanksgiving coming I know there will
be lots of leftover turkey and this soup is a great way to use up some of that
turkey!!
Enjoy!
hugs,
peg
Brown Rice Turkey Soup
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 Tbs. butter
3 (14-1/2 oz.) cans reduced-sodium chicken broth
3/4 cup white wine or additional reduced-sodium chicken broth
1 tsp. dried thyme
1/4 tsp. pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
1. In a Dutch oven, saute the red pepper, onion, celery and garlic in
butter for 5-7 minutes or until vegetables are tender. Add the broth,
wine or additional broth, thyme and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and
rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice
is tender. Garnish with green onions. Yield: 5 servings.
-Light & Tasty
Recipe source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.