Quick and Easy Turkey Soup

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READY IN: 30mins
SERVES: 4-6
YIELD: 2-3 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    cups 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 12
    cup frozen corn (any variety)
  • 1
    cup milk, depending on consistency you like
  • 1 -2
    teaspoon 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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