Asian Soup With Fall Vegetables Recipe

Asian Soup With Fall Vegetables Recipe

  • 10 cups Safeway Chicken Broth, divided
  • 1 1/2 cups frozen petite whole onions, thawed
  • 1 (6 ounce) package Eating Right American Basmati and Wild Rice Blend
  • 2 tablespoons O Organics Extra Virgin Olive Oil
  • 2 cups diced butternut squash (1/4-inch dice)
  • 6 ounces shredded cooked turkey
  • 4 ounces cremini (brown) mushrooms, stems trimmed, halved, and thinly sliced
  • 2 tablespoons chopped fresh O Organics Thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. In a medium stockpot over high heat, combine 7 1/2 cups chicken broth, onions, and rice blend (including seasoning packet). Bring to a boil, reduce to a simmer, cover, and cook until rice is tender, about 45 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, warm olive oil. Add squash and cook, stirring occasionally, until starting to brown, about 6 minutes. Add turkey, mushrooms, thyme, salt, and pepper and cook, stirring occasionally, until vegetables are tender, about 4 minutes. Stir in remaining 2 1/2 cups stock, scraping up any browned bits in skillet. Transfer mixture to a bowl or plate; set aside until rice is tender.
  3. Add vegetable mixture to rice mixture, stirring until ingredients are heated through.