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Turkey and Rice Soup

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Rating: 5/5
4 reviews

ready in: 30-60 minutes
serves/makes:   4

recipe id: 8661
cook method: stovetop

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4 cups turkey meat
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon salt
1 bay leaf
1/4 teaspoon poultry seasoning
1/4 teaspoon ground white pepper
2 medium carrots, sliced
1 cup whole kernel corn
1 cup chopped onion
1 stalk celery, sliced
1/2 cup uncooked rice
2 tablespoons chopped fresh parsley


Combine turkey, water, salt, bay leaf, poultry seasoning, pepper, carrots, corn, onion, celery, and rice in Dutch oven or large saucepan. Simmer, covered, 30 minutes or until rice and vegetables are tender. Garnish with parsley.

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400 calories, 8 grams fat, 35 grams carbohydrates, 45 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Very good soup and exceptionally easy. Love it

Guest at

REVIEW: 5 star recipe rating
This is the best soup that I have ever had in my life!!! Absolutely delicious!!

Guest at

REVIEW: 5 star recipe rating
I'm not a huge fan of leftover turkey but this was actually really good. I did have to add extra water because I used long grain brown rice (I added extra rice as well) and that takes longer to cook. I will make again, am going to try with chicken too.

Guest at

REVIEW: 5 star recipe rating
This is absolutely Delicious!

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