I was looking for a craveworthy soup that's healthy and tasty. Ginger is my favorite spice, making this recipe a shoo-in. —Adina Monson, Nanaimo, British Columbia
Recommended: 30 Chicken Noodle Soups from Around the World
VERIFIED BY Taste of Home Test Kitchen
- 2 medium carrots, sliced
- 2 cans (8 ounces each) sliced water chestnuts, drained
- 3 to 4 tablespoons minced fresh gingerroot
- 2 tablespoons minced fresh parsley
- 2 teaspoons chili powder
- 1 carton (32 ounces) chicken stock
- 1 can (11.8 ounces) coconut water
- 3 tablespoons lemon juice
- 2 pounds uncooked skinless turkey breast, cut into 1-inch cubes
- 2 teaspoons pepper
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1 cup frozen corn (about 5 ounces), thawed
- 1 cup frozen peas (about 4 ounces), thawed
- 8 ounces rice noodles or thin spaghetti
- Place first eight ingredients in a 4- or 5-qt. slow cooker.
- Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker.
- Cook, covered, on low until carrots and turkey are tender, 4-5 hours. Stir in corn and peas; heat through.
- Cook noodles according to package directions; drain. Add to soup just before serving. Yield: 8 servings (about 3 quarts).
Originally published as Turkey Ginger Noodle Soup in Simple & Delicious December/January 2018