Busters Recipes

Easy Turkey and Rice Soup

4 cups chicken broth
1 cup water
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 10-ounce package frozen mixed vegetables (2 cups)
1 cup quick-cooking rice
2 cups chopped cooked turkey or chicken
1 14-1/2-ounce can tomatoes, cut up
In a large saucepan or Dutch oven combine chicken broth, water, rosemary,
and pepper. Bring to boiling.
Stir in mixed vegetables and rice. Return to boiling. Reduce heat and
simmer, covered, for 10 to 15 minutes or until vegetables and rice are
tender. Stir in turkey or chicken and undrained tomatoes; heat through.
Makes 6 servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving
size freezer containers. Seal, label, and freeze up to 1 month. To reheat,
transfer frozen soup to saucepan. Cook, covered, over medium heat until
heated through, stirring occasionally to break apart.

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