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!
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READY IN: 30mins
SERVES: 4-6
YIELD: 2-3 quarts
UNITS: US
INGREDIENTS
Nutrition- 2 -3cups chopped cooked turkey
- 2(3 7/8 ounce) boxes Chicken & Herb Classico Rice-A-Roni, savory whole grain blend
- 1(14 1/2 ounce) can chicken broth
- 1(10 1/2 ounce) can cream of chicken soup, condensed
- 1 - 1 1⁄2
- 1
- 1 -2teaspoon dried parsley
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DIRECTIONS
- In a large stock pot.
- 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).
- Once the water has started to boil, and rice is half cooked, I add the rest of my ingredients except the milk and parsley.
- Let everything come to a low boil and turn on low to simmer for 10-15 minutes or until the rice is completely cooked.
- 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.
- Great with warm rolls or crackers!
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