Asian Turkey and Rice Soup

By ClaudiaJan

Ingredients

• Ingredients
• 2 * 2 14-ounce cans reduced-sodium chicken broth
• 1 * 1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces
• 2 * 2 cups sliced fresh mushrooms (such as shiitake or button)
• 1 1/2 * 1 1/2 cups water
• 2 * 2 medium carrots, cut into bite-size strips (1 cup)
• 1/2 * 1/2 cup chopped onion (1 medium)
• 2 * 2 tablespoons reduced-sodium soy sauce
• 2 * 2 teaspoons grated fresh ginger
• 4 * 4 cloves garlic, minced
• 1 1/2 * 1 1/2 cups sliced bok choy
• 1 * 1 cup instant brown rice
• * Lo-mein noodles (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

Directions

1. In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the 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 31/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles. Makes 6 servings.
Nutrition Facts

* Calories166,
* Total Fat (g)2,
* Cholesterol (mg)45,
* Sodium (mg)572,
* Carbohydrate (g)15,
* Fiber (g)2,
* Protein (g)22,
* Vitamin A (DV%)62,
* Vitamin C (DV%)19,
* Calcium (DV%)4,
* Iron (DV%)11,
* Percent Daily Values are based on a 2,000 calorie diet