Crockpot Asian Turkey and Rice Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Here's another use for leftover holiday turkey. Recipe is from Better Homes and Gardens. Ingredients:
2 (14 ounce) cans reduced-sodium chicken broth |
1 lb turkey breast tenderloin, cut into 1-inch pieces |
2 cups sliced fresh mushrooms (such as shiitake or button) |
1 1/2 cups water |
2 medium carrots, cut into bite-size strips (1 cup) |
1/2 cup chopped onion (1 medium) |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons grated fresh ginger |
4 garlic cloves, minced |
1 1/2 cups sliced bok choy |
1 cup instant brown rice |
lo-mein noodles (optional) |
Directions:
1. In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the water, carrots, onion, soy sauce, ginger, and garlic.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles.
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