Asian Turkey and Rice Soup Recipe
Ingredients
| 1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces | ||
| Sliced mushrooms | 2 Cup (16 tbs) | |
| Sodium chicken broth | 2 14 Ounce | |
| Water | 1 1/2 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), cut into thin strips | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Grated ginger | 2 Teaspoon | |
| Garlic | 4 Clove (5gm), minced | |
| Bok choy | 1 1/2 Cup (16 tbs), sliced | |
| 1 cup uncooked instant brown rice | ||
Directions
1. In a 3 1/2- to 4-quart slow cooker combine turkey, mushrooms, broth, 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 3 1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in bok choy and rice. Cover and cook for 10 to 15 minutes more or until rice is tender.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in bok choy and rice. Cover and cook for 10 to 15 minutes more or until rice is tender.
Chef
