TURKEY GINGER NOODLE SOUP

Turkey Ginger Noodle Soup image

I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try, and it didn't disappoint. -Adina Monson, Nanaimo, British Columbia

Provided by Taste of Home

Categories Lunch

Time 4h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

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 boneless 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

Steps:

Place the 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 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.

Nutrition Facts : Calories 351 calories, Fat 6g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges