Chunky Turkey and Rice Soup

Cook Time: 30 minutes

Total Time: 30 minutes


2 tsp olive oil

1 large onion finely chopped

1 large stalk celery, halved lengthwise, then sliced

2 medium carrots, sliced

2 tsp salt-free poultry seasoning

4 cups fat-free, low-sodium chicken broth

1 14.5 ounce can crushed tomatoes

1/2 cup uncooked long grain rice

2 cups cooked white-meat turkey, torn into chunks


Heat oil on medium heat in a Dutch oven or soup pot. Add onions, celery, and carrots and sauté until onions are softened. Stir in seasoning and cook for 1 minute until fragrant. Add broth and crushed tomatoes, followed by rice. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until rice is tender. Stir in turkey and cook for 2 minutes more, until turkey is hot.

Serves 6-8

Per Serving: Calories 141, Calories from Fat 30, Total Fat 3.3g (sat 0.7g), Cholesterol 32mg, Sodium 517mg, Carbohydrate 11.1mg, Fiber 2.8g, Protein 16.6g



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