Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients:
- 1/2 cup uncooked, brown rice
- 1 tsp canola oil
- 2 cloves garlic, finely chopped
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup peeled, cubed potato
- 3 cups chicken broth
- 1 1/2 cups chopped, skinless roasted turkey breast (12 oz.)
- 1/2 tsp ground, black pepper
- 1/4 cup flour
- 2 1/2 cups skim milk
- 6 oz. cubed, processed cheddar cheese (such as Velveeta)
Preparation:
1. Cook the rice, according to the package directions, and set aside.
2. Heat the oil in a large stock pan over medium-high heat and add the garlic, onion, and celery. Cook until the vegetables are tender. Add the potato and chicken broth, and simmer for about 8 minutes, or until the potato is tender.
3. Add the chopped turkey breast and the black pepper.
4. In a separate dish, whisk together the flour and milk. Add the milk mixture to the pot, and stir constantly for another 3 minutes as the soup thickens. Sprinkle the cheese into the soup, and stir until the cheese is melted.
Serves 6
Per Serving
Calories 288
