Chopped onions, JENNIE-O® Turkey, carrots, and celery in a chicken broth and a blue bowl.

Turkey and Rice Soup

Name: Turkey and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 cups cubed JENNIE-O® Oven Roasted Turkey Breast; 2 quarts low-sodium chicken broth; 2 stalks celery, cut in ½-inch pieces; 1 onion, chopped; 1 bay leaf; ¾ cup jasmine rice; 2 carrots, chopped

Delicious soup that’s deliciously simple. Using commonly-found ingredients, this high-flavor Turkey and Rice Soup is an amazing fuss-free lunch or weeknight dinner.

Total Time

1 Hour

Serving Size

4 Servings

2

cups cubed JENNIE-O® Oven Roasted Turkey Breast

2

quarts low-sodium chicken broth

2

stalks celery, cut in 1/2-inch pieces

1

onion, chopped

1

bay leaf

3/4

cup jasmine rice

2

carrots, chopped

1

In kettle, combine turkey, broth, celery, onion, bay leaf, jasmine rice and carrots. Bring to a boil; cover, reduce heat, simmer 20 minutes or until rice is tender.

2

Remove bay leaf before serving.

Calories

250

Protein

30g

Carbohydrates

25g

Fiber

2g

Sugars

3g