12.08.2013 / Blog Posts Health and Wellness Recipes
Kimberly Young, MA
Founder of Healthy Little Cooks and author of 5-Minute Lunchbox
This Thanksgiving, my husband got a little over zealous with his turkey-cooking responsibilities and smoked an extra bird. So, with more than enough turkey in our refrigerator, we froze it in little packs and pull one out whenever I feel moved to try a new recipe. This turkey soup was amazing! It came out so good that my kids asked me to pack the leftovers in their lunch. The best part is that it only took me 8 minutes to prepare and I sat back to hang with the family while it simmered for 45.
2 cups cook turkey, diced
1 large onion, diced
2 cloves of garlic, chopped
2 cups frozen mixed vegetables
1 32-ounce box of chicken broth
1 cup water
2 cups of wild rice mix (or combine 1 cup each of wild rice and brown rice)
1 teaspoon coriander
1-2 tablespoons of your favorite Italian spice blend*
1 teaspoon salt
1 teaspoon pepper
* If you don’t have an Italian spice mix that features basil or oregano as the main ingredient, create your own - 1 teaspoon each of oregano, basil and rosemary + ½ teaspoon of paprika and chili pepper.
1. Sauté onion in a large pot until translucent. Add garlic and diced turkey to the pot and cook another 1-2 minutes, just until they start to brown slightly, being careful not to burn the garlicAdd chicken broth and water to the pot and bring to a boil. Add mixed veggies and bring back to a boil.
2. Add rice and seasoning, lower heat to simmer and cover. Cook for 45 minutes or until your rice is done.
3. Be careful not to remove the lid to sneak a peek of your rice. Once finished, you can add additional water, salt or pepper to taste.
** Photography Disclaimer- All pictures are copyright of Healthy Little Cooks, LLC
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