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Turkey Ginger Noodle Soup Exps Sddj18 203660 D08 02 6b 3

Turkey Ginger Noodle Soup

TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours YIELD: 8 servings (3 quarts).
I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try for me, and it didn't disappoint. —Adina Monson, Nanaimo, British Columbia

Ingredients

  • 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
  • 4 cups chicken stock
  • 1 can (11.8 ounces) coconut water
  • 3 tablespoons lemon juice
  • 2 pounds boneless 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

Directions

  • 1. Place the first 8 ingredients in a 4- or 5-qt. slow cooker.
  • 2. Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker.
  • 3. Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through.
  • 4. Cook noodles according to package directions; drain. Add to soup just before serving.

Nutrition Facts

1-1/2 cups: 351 calories, 6g fat (1g saturated fat), 65mg cholesterol, 672mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

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