Ginger Noodle Soup

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

Directions

·         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.

Source/link: https://www.tasteofhome.com/recipes/turkey-ginger-noodle-soup/

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