Monday, October 31, 2011

Turkey Rice Soup

My beautiful MIL made this for dinner the other night and I couldn't help but have two bowls.  And I STILL woke up and weighed less than the morning before.  So filling, but still so light.  And so EASY!!

{What you need}
about 32 oz. cooked shredded turkey
5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes
1 {10 3/4 oz} can cream of chicken soup
1 teaspoon basil
pepper to taste
2-3 cups uncooked rice

In a large pot, boil rice, veggies, bouillon and water together for 20 minutes.  Add turkey.  Add cream of chicken soup, basil, and pepper and bring to a boil again.  Cook 5 more minutes and you're set!

Adapted from this recipe.

{6 WW Points Plus per cup}

1 comment:

Brenda Sue said...

That does sound yummy!! I just have to share a cool cooking tip with you.. If you have lots (or a little) chicken you need to shred, throw it (warm)in your kitchen aid with the paddle attachment and run it on medium to high speed for 20-30 seconds, and you get instant shredded chicken. Great for when you have lots of chicken to shred and don't have the energy to do it by hand, or fork.

Related Posts with Thumbnails