Brown Rice Turkey Soup
A wholesome soup with lean turkey, vegetables, and nutty brown rice. Light yet hearty—ideal for post-holiday leftovers.
Ingredients
- 1 cup diced sweet red pepper 1/2 cup chopped onion
- 1/2 cup sliced celery
- 2 garlic cloves, minced
- 2 tablespoons butter or stick margarine
- 3 (14.5 ounce) cans reduced sodium chicken broth
- 3/4 cup white wine or additional reduced-sodium chicken broth 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups cubed cooked turkey breast
- 1 cup instant brown rice 1/4 cup sliced green onions
Directions
- 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. 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.
