Quick and Easy Turkey Soup

• cups chopped cooked turkey2 -3
• (3 7/8 ounce) boxes Chicken & Herb Classico Rice-A-Roni, savory whole grain blend2
• (14 1/2 ounce) can chicken broth↗1
• (10 1/2 ounce) can cream of chicken soup, condensed1
• cup frozen corn (any variety)↗1 - 1 1⁄2
• cup milk, depending on consistency you like↗1
• teaspoon dried parsley↗1 -2

Step-by-step instructions

1. 1

   In a large stock pot.

2. 2

   Prepare Rice a Roni as instructed on the box (add water as called for, I add a tiny bit of olive oil, not the entire amount that it calls for, you can do either).

3. 3

   Once the water has started to boil, and rice is half cooked, I add the rest of my ingredients except the milk and parsley.

4. 4

   Let everything come to a low boil and turn on low to simmer for 10-15 minutes or until the rice is completely cooked.

5. 5

   The rice will continue to absorb your liquids as it cooks, so right before I'm ready to serve I stir in enough milk to make it the consistency I like for soup (I prefer a thick soup!) and stir in the parsley for some color.

6. 6

   Great with warm rolls or crackers!