School Foodservice Turkey and Rice Soup

Servings
50

Ingredients

3 Gallons In-house prepared TURKEY BROTH OR low-sodium canned chicken broth

1-1/2 lbs celery, chopped fine dice

3/4 lb carrots, peeled & chopped medium dice

1 lb sweet onions, chopped fine dice

2 tbsp dried oregano

1 tsp poultry seasoning

4 whole bay leaves

1 tsp salt

1 tsp black pepper

11 oz uncooked long-grain white rice

1-3/4 lbs COOKED TURKEY

Directions


 



In a large, heavy kettle, combine broth, celery, carrots, onions, oregano, poultry seasoning, bay leaves, salt and pepper.


Cover and bring to a boil. Reduce heat and simmer for 20 minutes.


Stir in rice and turkey. Cover and return to a simmer. Simmer for 20 minutes, stirring occasionally.


Remove bay leaves.


Portion 8-ounces (1-cup) into soup bowls.


Nutrition Facts

70 Total Calories

10 Calories from Fat

1 g Total Fat

2 % Daily Total Fat

0 g Saturated Fat

0 % Daily Saturated Fat

15 g Cholesterol

5 % Daily Cholesterol

610 mg Sodium

25 % Daily Sodium

8 g Total Carbohydrates

3 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

1 g Sugars

7 g Protein

20 % Daily Protein

2 % Daily Vitamin C

2 % Daily Calcium

4 % Daily Iron