If you are looking for a light meal for the day after Thanksgiving that will also help you use up some of your leftover turkey and veggies, look no further. This soup is super easy to make and will leave your tummy satisfied. Enjoy!
Ingredients
- 2 tsp olive oil
- 1 large onion finely chopped
- 1 large stalk celery, halved lengthwise, then sliced
- 2 medium carrots, sliced
- 2 tsp salt-free poultry seasoning
- 4 cups fat-free, low-sodium chicken broth
- 1 14.5 ounce can crushed tomatoes
- 1/2 cup uncooked brown rice
- 2 cups cooked white-meat turkey, torn into chunks
Preparation:
Heat oil on medium heat in a Dutch oven or soup pot. Add onions, celery, and carrots and sauté until onions are softened. Stir in seasoning and cook for 1 minute until fragrant. Add broth and crushed tomatoes, followed by rice. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until rice is tender. Stir in turkey and cook for 2 minutes more, until turkey is hot. Serves 6-8.
Nutritional Information:
Per Serving: Calories 141, Calories from Fat 30, Total Fat 3.3g (sat 0.7g), Cholesterol 32mg, Sodium 517mg, Carbohydrate 11.1mg, Fiber 2.8g, Protein 16.6g
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