Ingredients:
2 teaspoons oil (olive or vegetable)
1 cup onions, chopped
1 cup fresh white mushrooms, sliced (optional)
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 can (15 ounces) diced tomatoes
3 cans (14.5ounces) low sodium chicken broth
1 can (10.75 ounces) reduced sodium cream of chicken soup
1 cup instant brown rice, uncooked
2 cups chopped broccoli (frozen or fresh)
2 cups cooked skinless turkey, chopped
1/2 teaspoon ground black pepper
Instructions:
Heat oil in large saucepan over medium high heat.
Add onions, mushrooms (if using), and garlic. Cook, stirring often, until onion is tender (about 5 minutes).
Add tomatoes, broth, soup, and rice. Cover and cook until rice is nearly tender (15-20 minutes).
Stir in the broccoli and turkey. Return to boil.
Reduce heat and simmer (partially covered) until broccoli is tender and turkey is heated through (about 5 minutes).
Remove from heat and stir in pepper.
Tips:
You can use 1/4 teaspoon garlic powder in place of the garlic clove.
Try using homemade chicken broth in place of the canned broth.
Substitute a can of drained beans (such as navy, garbanzo, or pinto) for the rice if desired. Or use beans and rice and omit the turkey for a vegetarian soup.
Turkey is often on sale around the holidays. It might be a good time to stock up if you have freezer space.
