Turkey Veggie Rice Soup with Dumplings

(5 Ratings)
Recipe Yield: 4 Servings


  • 2 tablespoons margarine, butter or spread with no trans fat
  • 1 box RICE-A-RONIĀ® Chicken Flavor
  • 3 cans chicken broth (14 oz.)
  • 2 cups leftover turkey
  • 1 pound bag frozen mixed veggies
  • 4 cups water
  • 1 can refrigerator biscuits
  • 1/2 teaspoon dill weed

Preparation Steps

  1. Combine margarine and vermicelli rice mixture, saute til golden.
  2. Immediately add remaining ingredients (except biscuits) and quickly bring to a boil over high heat for 8 minutes.
  3. Cut biscuits into quarters and arrange over boiling soup top; sprinkle with dill; cover and continue to boil for 10 minutes until "dumplings" are cooked through.