Maybe in my last post I under-emphasized the amount of turkey we have. If that is, in fact, the case, then let me be clear: we had a lot of leftover turkey. We would be having turkey sandwiches until Memorial Day.
And when the weather is 40 degrees all day, well, soup sounds pretty good. This recipe originally called for chicken, but we subbed turkey. All in all, it was delicious - a veggie-heavy chicken and rice soup. It had a fantastic flavor and was warm and hearty, and presumably pretty healthy. Give it a try with your leftover turkey, or use chicken as originally directed. You won't be sorry!
3 boneless chicken breasts, cooked and diced (again, we used turkey)
3 1/2 cups chicken broth
1 can cream of chicken soup
1/2 onion chopped (we used a whole small onion)
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 can lima beans (I just tossed in a whole bunch of frozen ones)
1 can cannelloni beans
1 bag baby spinach
1/2 cup uncooked white rice
pinch of dill (I didn't have any, so I left it out)
salt and pepper to taste
Put all ingredients except spinach in crock pot.
Cook on low for 6 hours.
Add spinach for last hour of cooking.
Serve and enjoy!