Quick-To-Fix Turkey and Rice Soup
4 cups chicken broth
1 cup water
1 tsp snipped fresh rosemary or 1/4 tsp 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, undrained and 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