Sunday, March 16, 2008

Turkey, Rice, and Vegetable Soup


1 large Turkey Breast (or you can use 2-3 chicken breasts), cooked and cubed or shredded
1 package frozen soup vegetables (or frozen mixed veggies)
4 cups water
3 tsp. Chicken bouillon granules or 3 vegetable bouillon cubes
1/2 cup rice, cooked separately
Any spices, salt, or pepper that you would like to enhance the flavor (I didn't add anything)


1. Pour water and bouillon into large pot on stove (or in the crock pot). Add turkey and soup vegetables.
2. If using a pot on the stove, simmer for 2-3 hours. If using the crock pot, set on low for 4-6 hours.
3. Add cooked rice about 10 minutes before serving to make sure it is the same temperature as the soup, but don't leave in too long, or it will overcook and get too mushy.

**This soup stores well in the fridge and reheats well for lunch the following day.

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