1/4 c. butter
1 1/2 c. sliced celery
2 c. chopped carrots
1 c. sliced zucchini
1 lg. onion, diced
1/4 tsp. dried rosemary leaves
1/4 tsp. dried thyme leaves
2 env. instant chicken broth
1/4 c. uncooked rice
3 c. chopped cooked turkey
1/2 c. chopped fresh parsley
Salt
Black pepper

In 4 quart saucepan over medium heat, melt butter. Add celery, carrots, zucchini, onion, rosemary and thyme. Cook about 10 minutes, stirring frequently until vegetables are tender and golden. Add 6 cups water and instant chicken broth; bring to boil. Add rice, return to boil and reduce heat, simmering rice for 15 minutes. Add turkey and parsley, heat through. Add salt and pepper to taste.