Turkey and Rice Soup (12.26.13)

Posted at 11:00 AM, Dec 26, 2013
and last updated 2013-12-26 14:35:01-05
  • 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 seasoning
  • 1 tsp pepper
  • 4 cups fat-free, low-sodium chicken broth
  • 1 14.5 ounce can low sodium crushed tomatoes
  • 1/2 cup uncooked long grain rice
  • 2 cups cooked white-meat turkey, torn into chunks
  • 3 green onions, diced
  • 1/2 cup whole grain tortilla chips, crushed

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. Top each serving with some of the green onions and tortilla chips.

Sponsor: Intermountain Medical Center Heart Institute