"I don't recall where I got this recipe, but it's my all-time favorite turkey soup. Everyone who has tried it agrees," writes Bobby Langley from Rocky Mount, North Carolina. "The sweet red pepper is what gives the soup its distinctive flavor."
Ingredients
- 1 cup diced sweet red pepper
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 2 garlic cloves, minced
- 2 tablespoons butter
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3/4 cup white wine or additional reduced-sodium chicken broth
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups cubed cooked turkey breast
- 1 cup instant brown rice
- 1/4 cup sliced green onions
Directions
- In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
- Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions.
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