Ginger Noodle Soup
Rabu, 25 Maret 2020

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/