Turkey Ginger Noodle Soup
I was looking for a craveworthy soup that's healthy and tasty. Ginger is my favorite spice, so making this recipe a shoo-in. —Adina Monson, Nanaimo, British Columbia
Total TimePrep: 20 min. Cook: 4-1/4 hours
Makes8 servings (3 quarts)
- 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 8 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.
Test Kitchen Tips
Health Tip: Research supports the idea that chicken noodle soup can help you feel better faster. This turkey soup can do the same and more because ginger can help soothe an upset stomach as well.