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.

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