Prep 35 mins
Cook 0 mins
This is a wonderful way to use left-over turkey. Vary the vegetables with the season; add a chopped late-summer tomato in the fall, or use frozen corn in the winter. If you don't have parsley, use a few celery leaves. This is Good Housekeeping recipe.
- 1 tablespoon butter or 1 tablespoon margarine
- 1 medium onion, chopped
- 3 medium carrots, cut into 1/2-inch chunks
- 2 medium celery ribs, cut into 1/2-inch slices
- 1 cup frozen lima beans
- 6 cups turkey broth
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups cooked rice
- 1 1⁄2 cups fresh corn kernels (about 3 to 4 ears)
- 2 cups skinless leftover cooked turkey, cut into 1/2 inch chunks
- 1⁄2 cup fresh parsley leaves, chopped
- In 4-quart sauacepan, melt butter on medium. Add onion and cook 6 minutes or until tender, stirring often.
- Stir in carrots, celery, beans, broth, salt, and pepper; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
- Stir rice and corn into soup; heat to boiling. Stir in turkey and heat through.
- Remove saucepan from heat; stir in parsley.