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Turkey and Rice Soup
Recipe By : The Toronto Star - December 26, 1998
Serving Size : 10 Preparation Time :0:00
Categories : Poultry/Stuffing Soups & Stews
Tried 'N True Vegetables
Amount Measure Ingredient -- Preparation Method
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1 teaspoon Canola oil
1 large yellow onion -- chopped
1 cup carrots -- chopped
1 cup celery -- chopped
1 cup turnip -- chopped
1 cup white rice
3 1/2 cups canned tomatoes -- plum, undrained
8 cups chicken stock -- or turkey stock
1/2 teaspoon salt -- optional
1/2 teaspoon hot pepper sauce -- to taste
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon thyme
2 cups cooked turkey breast meat -- small dice
1/4 cup fresh parsley -- chopped fine
In large saucepan, heat oil over medium heat. Add onion and chopped
vegetables. Cook 5 minutes or until onion is soft. Add rice and stir well.
Add tomatoes, stock, salt, hot pepper sauce, basil, oregano and thyme.
Bring to boil over medium-high heat. Reduce heat to medium-low and simmer,
covered, 20 minutes or until rice is tender.
Stir in cooked turkey. Add more stock if desired. Heat 1 minute.
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NOTES : Serves 10 (1-1/2 cup servings) Calories 173, Total Fat 3.1 g, Fibre
2.1 g
W.W. Points per 1-1/2 cups 4
Dietary Exchanges: 1 Bread, 1 Meat, 1-1/2 Vegetables
This soup is so good!!
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