Turkey, Rice and Vegetable Soup

3 (14 ½-oz.) cans ready-to-serve chicken broth with? less sodium
2 cups any combination of frozen vegetables
½ cup (6 oz.) cooked turkey breast, cubed
1 cup water
½ tsp. dried oregano leaves
¼ tsp. dried thyme leaves
1 cup uncooked instant brown rice

In a large saucepan, combine all ingredients except rice; mix well.

Bring to a boil over medium-high heat.  Add rice.

Reduce heat to low; simmer 10 to 15 minutes or until rice is tender. 

Note:  Good way to use leftover turkey or chicken.

Yield: 6 (1-1/2 cup) servings

PER SERVING:     
CALORIES: 153     
FAT: 2g            SATURATED FAT: 0.1g
SODIUM: 96mg  
CARBOHYDRATE: 19g    
CHOLESTEROL: 24mg   
PROTEIN: 13g
FIBER: 2g

WeightWatchers Points:  3

Diabetic Exchange: 1 very lean meat, 1 carbohydrate

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