Instructions: Bring the water to a boil in a 2-quart or larger pot. When the water boils, stir in the rice and return the pot to a boil. Reduce heat to low, cover, and simmer 5 minutes. Remove the pot from the heat and stir. Cover and let the rice stand until the soup is ready.

Meanwhile, heat the oil on medium in a 4 1/2-quart or larger pot. Add the onions and cook, stirring, until just defrosted, 30 seconds. Add the cole slaw mix and garlic. Raise the heat to high and cook 1 minute.

Add the chicken broth, tomatoes, bay leaf, thyme, black pepper, soy sauce and Worcestershire sauce. Bring to a boil. Reduce the heat to medium-low. Rinse and drain the canned vegetables. Add the vegetables, corn and chopped turkey to the pot. Simmer 5 minutes or until ready to serve.

To serve, put equal portions of rice in the serving bowls. Spoon the soup over the rice and serve at once.

Start to Finish Time:
"0:20"

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