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.