2 cups shredded or diced leftover (or other cooked) turkey (or chicken)
3 stalks celery, cut into 1/2-inch pieces
2 medium carrots, cut into bite-size pieces
1 medium onion, coarsely chopped
6 cups low-sodium chicken broth
dash of black pepper
2 tbsp garlic & herb seasoning blend (Mrs. Dash works well)
1/2 cup raw brown or wild rice
In a large saucepan combine the celery, carrots, onion, chicken broth, pepper, and the seasoning blend. Bring the mixture to a boil, reduce the heat, cover, and simmer on low for 1 hour.
Add the rice and the turkey to the soup; simmer about a half hour or until rice and vegetables are tender.
Yield: 8 servings
Per serving: 141 calories, 14 g carbs, 13 g protein - excellent ratio for diabetics
Serving suggestion: Serve with whole-grain crackers or whole-grain bread.
2 medium carrots, cut into bite-size pieces
1 medium onion, coarsely chopped
6 cups low-sodium chicken broth
dash of black pepper
2 tbsp garlic & herb seasoning blend (Mrs. Dash works well)
1/2 cup raw brown or wild rice
In a large saucepan combine the celery, carrots, onion, chicken broth, pepper, and the seasoning blend. Bring the mixture to a boil, reduce the heat, cover, and simmer on low for 1 hour.
Add the rice and the turkey to the soup; simmer about a half hour or until rice and vegetables are tender.
Yield: 8 servings
Per serving: 141 calories, 14 g carbs, 13 g protein - excellent ratio for diabetics
Serving suggestion: Serve with whole-grain crackers or whole-grain bread.
Note: File Photo
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