Hearty Turkey 'n' Rice Soup Recipe

Hearty Turkey 'n' Rice Soup Recipe
Hearty Turkey 'n' Rice Soup Recipe photo by Taste of Home
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Hearty Turkey 'n' Rice Soup Recipe

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Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. —Maggie Brewer, Canandaigua, NY
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 teaspoon butter
  • 1 celery rib, sliced
  • 1 medium carrot, sliced
  • 1/2 cup chopped fresh mushrooms
  • 2 cups chicken or turkey broth
  • 3/4 pound process cheese (Velveeta), cubed
  • 1-1/2 cups cubed cooked turkey
  • 1-1/2 cups cooked rice
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper

Directions

In a large saucepan, melt butter over medium-high heat. Add celery, carrot and mushrooms; cook and stir 6-8 minutes or until tender. Stir in broth, cheese, turkey, rice, bouillon, celery salt and pepper. Cook and stir until cheese is melted and soup is heated through. Yield: 6 servings.
Originally published as Hearty Turkey 'n' Rice Soup in Taste of Home Christmas Annual Annual 2016, p31

  • 1 teaspoon butter
  • 1 celery rib, sliced
  • 1 medium carrot, sliced
  • 1/2 cup chopped fresh mushrooms
  • 2 cups chicken or turkey broth
  • 3/4 pound process cheese (Velveeta), cubed
  • 1-1/2 cups cubed cooked turkey
  • 1-1/2 cups cooked rice
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper
  1. In a large saucepan, melt butter over medium-high heat. Add celery, carrot and mushrooms; cook and stir 6-8 minutes or until tender. Stir in broth, cheese, turkey, rice, bouillon, celery salt and pepper. Cook and stir until cheese is melted and soup is heated through. Yield: 6 servings.
Originally published as Hearty Turkey 'n' Rice Soup in Taste of Home Christmas Annual Annual 2016, p31

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