Quick and Easy Turkey Soup

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!

• Ready In: 30 mins
• Serves: 4-6
• Yields: 2-3 quarts

Ingredients

• 2 -3  cups  chopped  cooked turkey
• 2 (3 7/8ounce) boxes  Chicken & Herb Classico Rice-A-Roni, savory whole grain blend
• 1 (14 1/2ounce) can chicken broth
• 1 (10 1/2ounce) can  cream of chicken soup, condensed
• 1 -1 1⁄2 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!