Turkey Ginger Noodle Soup Recipe



Turkey Ginger Noodle Soup Recipe

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
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

How To Make :
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 :
Switch up your veggies by using whatever you have on hand in place of the corn and peas. However, the more you add the less stock remains at the end so if you wish it loaded with vegetable add more stock or less noodles.
This soup is equally as good prepared with chicken instead of turkey.
If you know you're not going to eat this soup in one sitting, it's best to cook the noodles in a separate pan and store them separately. Otherwise, they'll soak up all the liquid and pretty much fall apart.

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.



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