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Turkey Rice Soup
Ingredients
2 tablespoons
olive oil
1
onion, diced
3
carrots, diced
3
celery stalks, diced
2 cloves
garlic, minced
1 medium
sweet potato, peeled and diced
1/2 cup
long grain rice, uncooked
2 tablespoons
fresh rosemary, chopped
1/2 teaspoon
salt
1/2 teaspoon
black pepper
8 cups
chicken stock
2 cups
leftover turkey, cubed
1 5 ounce bag
baby spinach
Instructions
STEP 1
In a large dutch oven or deep pot, add olive oil and heat over medium heat. Add onions, carrots, celery, garlic, and sweet potato and cook for 5 to 7 minutes, or until the vegetables begin to soften.,
STEP 2
Add rice, rosemary, salt, pepper, chicken stock, bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the rice is cooked and sweet potatoes are tender.,
STEP 3
Stir in turkey and cook for 5 more minutes. Add spinach and cook just until spinach has wilted, 2 to 3 minutes. Serve warm.
Nutrition Facts
(per serving)
Calories:
266 calories
Servings:
6 servings
Carbohydrates:
30 g
Fat:
9 g
Fiber:
6 g
Protein:
16 g
Sugar:
3 g
Meal Effort
Preparation:
0 minutes
Cook:
29 minutes
Total:
29 minutes