Fast and Filling Turkey Soup

From BH&G magazine.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄4 cup butter
• 1 1⁄2 cups celery, sliced
• 2  cups carrots, chopped
• 1  cup zucchini, sliced
• 1  cup onion, diced
• 1⁄4 teaspoon dried rosemary leaves
• 1⁄4 teaspoon dried thyme leaves
• 6  cups chicken broth
• 1⁄4 long-grain rice, uncooked
• 3  cups turkey, cooked, chopped
• 1⁄2 cup fresh parsley, chopped

Directions

1. In large saucepan melt butter over medium heat. Add vegetables, rosemary and thyme.
2. Cook about 10 minutes or until vegetables are golden and tender.
3. Add chicken broth and bring to a boil.
4. Add rice and return to a boil. Reduce heat, cover and simmer about 15 minutes until rice is tender.
5. Add turkey and parsley, heat through.
6. Season to taste with salt and pepper if desired.