This is an easy to to throw together after a busy week of holiday cooking. You can use your leftover turkey and raw vegetables in this dish. It makes 8 servings so you have food ready for the week keeping your week nights less stressful and more relaxing. Enjoy some much needed R & R with this dish.
Serves: 8 | Serving Size: 1/8 of soup (about 1.5 cups per serving)
Crock pot cook time: 4 to 5 hours low.
Ingredients:
- 6 ounces baby-cut carrots – sliced
- 2 cans (8 ounces each) sliced water chestnuts, drained
- 3 tablespoons minced fresh ginger root
- 2 tablespoons minced fresh parsley
- 2 teaspoons chili powder
- 32 ounces chicken stock – low sodium
- 1 can (11.8 ounces) coconut water
- 3 tablespoons lemon juice
- 2 pounds cooked skinless turkey breast, cut into 1-inch pieces.
- 2 teaspoons pepper
- 1/2 teaspoon salt
- 1 cup frozen corn
- 1 cup frozen peas
- 8 ounces cooked rice noodles or thin spaghetti
Directions:
- Place first 11 ingredients in slow cooker.
- Cook, covered, on low until carrots and turkey are tender, about 4 to 5 hours.
- Stir in corn and peas; heat thoroughly. Meanwhile, cook noodles according to package directions; drain. Add to individual soup bowls just before serving.
Nutrition Information:
Per serving: Calories: 233; Total Fat: 4g; Cholesterol: 69mg; Sodium: 802mg; Total Carbohydrates: 23g; Dietary Fiber: 4g; Sugars: 5g; Protein: 26g
Nutrition Bonus: Potassium: 197mg; Vitamin A: 36%; Vitamin C: 11%; Calcium: 4%; Iron: 8%
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