Turkey Ginger Noodle Soup

Lunch

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

Average Rating: 0

TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours
YIELD: 8 servings (3 quarts).

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

Instructions

1. Place the first 8 ingredients in a 4- or 5-qt. slow cooker.
2. Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker.
3. Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through.
4. Cook noodles according to package directions; drain. Add to soup just before serving.

Nutrition Facts

1-1/2 cups: 351 calories, 6g fat (1g saturated fat), 65mg cholesterol, 672mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 33g protein.
Diabetic Exchanges:
3 starch, 3 lean meat.