Easy and Creamy Turkey-Vegetable Soup

• reduced-sodium chicken broth or 3 cups homemade turkey broth↗3 cups
• medium carrots, thinly sliced↗2
• chopped cooked turkey1 cup
• small zucchini, thinly sliced (about 1 cup)1
• uncooked instant rice↗1⁄2 cup
• dried thyme, crushed↗1 teaspoon
• (10 ounce) container refrigerated low-fat alfredo sauce1
• oyster crackers (optional)↗

Step-by-step instructions

1. 1

   In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.

2. 2

   Bring to boiling; reduce heat.

3. 3

   Cover and simmer for 10 minutes.

4. 4

   Stir in turkey, zucchini, rice, and thyme. Remove from heat.

5. 5

   Cover and let stand about 5 minutes or until rice is tender.

6. 6

   Stir in Alfredo sauce; return to heat and warm through.

7. 7

   If desired, serve with oyster crackers.