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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a wonderful way to use left-over turkey. Vary the vegetables with the season; add a chopped late-summer tomato in the fall, or use frozen corn in the winter. If you don't have parsley, use a few celery leaves. This is Good Housekeeping recipe. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 medium onion, chopped |
3 medium carrots, cut into 1/2-inch chunks |
2 medium celery ribs, cut into 1/2-inch slices |
1 cup frozen lima beans |
6 cups turkey broth |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups cooked rice |
1 1/2 cups fresh corn kernels (about 3 to 4 ears) |
2 cups skinless leftover cooked turkey, cut into 1/2 inch chunks |
1/2 cup fresh parsley leaves, chopped |
Directions:
1. In 4-quart sauacepan, melt butter on medium. Add onion and cook 6 minutes or until tender, stirring often.
2. Stir in carrots, celery, beans, broth, salt, and pepper; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
3. Stir rice and corn into soup; heat to boiling. Stir in turkey and heat through.
4. Remove saucepan from heat; stir in parsley.
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