Quick and Easy Turkey Soup

Tara Simpson's Note:

This is a great soup for left over thanksgiving turkey! Very easy to make, and keeps wonderfully! This is my own recipe, hope you like it!

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4-6

Yield: 2.0 quarts

• 2 -3 cups chopped cooked turkey
• 2 (3 7⁄8; ounce) boxes Chicken & Herb Classico Rice-A-Roni , savory whole grain blend
• 1 (14 ½ ounce) can chicken broth
• 1 (10 ½ ounce) can cream of chicken soup , condensed
• 1 -1 ½ cup frozen corn (any variety)
• 1 cup milk , depending on consistency you like
• 1 -2 teaspoon dried parsley

Directions:

1. In a large stock pot.
2. Prepare Rice a Roni as instructed on the box (add water as called for, I add a tiny bit of olive oil, not the entire amount that it calls for, you can do either).
3. Once the water has started to boil, and rice is half cooked, I add the rest of my ingredients except the milk and parsley.
4. Let everything come to a low boil and turn on low to simmer for 10-15 minutes or until the rice is completely cooked.
5. The rice will continue to absorb your liquids as it cooks, so right before I'm ready to serve I stir in enough milk to make it the consistency I like for soup (I prefer a thick soup!) and stir in the parsley for some color.
6. Great with warm rolls or crackers!